I've been working hard to perfect my pancake recipe so that they are light and fluffy and taste good, too. I think we finally have a winner. There are ways to "veganize" most any recipe, and I've been just substituting in vegan milk and whole wheat flour. But the 'cakes were a bit tough. I think we have a good one now, though.
One note about flour: don't buy cheap flour! There are many ingredients that you can buy generic or dollar store versions and recipes turn out just fine. Flour is not one of those ingredients. But a good brand flour for your baking needs. You will see a difference.
I make a triple batch. My family eats about 1 1/2 batches for a weekend meal, then the rest are cooled and frozen in a large ziplock baggie for quick and easy breakfasts during the school week.
VEGAN PANCAKES
1/2 c. white flour
3/4 c. whole wheat flour
1 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon (optional)
1 1/2 c. soy or almond milk with 2 T. apple cider vinegar added (let sit to sour the milk)
1 t. vanilla
1 T. oil
Whisk together all dry ingredients and then add all the wet ingredients. Whisk together until well blended, then let batter sit for 10 minutes. Heat a fry pan to medium high, spray with non-stick cooking spray and cook pancakes until browned on each side. (The pancakes are ready to turn when the edges look dry and the bubbles stop appearing.)
