This recipe has quickly become one of the most useful recipes in my arsenal, especially as a college student with a limited budget. It's super simple, but tastes like a piece of home when you're at school. And of course, it's vegan! No, these aren't the flax-seed or banana pancakes that I'm sure you think of when you hear 'vegan pancakes'. These aren't the healthiest, or the most nutritious, but they do taste like genuine 'non-vegan' pancakes. Even my little sister — who HATES vegan food — admits these pancakes are the best.
PREP TIME: 5 mins COOK TIME: 30 mins SERVES: 20 pancakes
INGREDIENTS
WHITE FLOUR (2 1/4 cups)
CORNSTARCH (3 tbsp)
BAKING POWDER (3 tbsp)
BAKING SODA (1/2 tsp)
SALT (pinch)
MAPLE SYRUP (6 tbsp)
APPLE CIDER VINEGAR (3 tsp)
ALMOND MILK (2 1/2 cups)
VEGETABLE OIL (6 tbsp)
* cinnamon to taste (~ 3/4 tsp) *
RECIPE
Start by mixing together all the dry ingredients in a large mixing bowl. Make sure there are no clumps and the mixture is even. Then add the wet ingredients and whisk the batter so that the consistency smooth. If the batter is not runny enough, like the picture shown above, add more almond milk.
To cook the pancakes I usually ladle out about 1/4 cup of batter onto a pan and let the bottom side cook for 30 seconds to a minute on low heat. I prefer to use a non-stick pan so that you do not have to grease the pan with oil after every pancake. Make sure to check the edges as the first side cooks. It will begin to rise when it is ready to be flipped. After flipping, allow about 30 seconds on the other side and then cook for 2 minutes on each side so the pancake is cooked through. If the pancakes are still soft in the center after cooking, add a 1/2 tsp of baking soda and a pinch of salt to the batter and whisk thoroughly. This will help the batter rise and let heat enter when cooking.
The pancakes should be a light golden brown when they are cooked. If not, add a bit more oil to the batter to help with browning. Personally I prefer mine a little crispy on the outside, so I cook them on medium heat for a few seconds.
Pile the pancakes high and serve with fresh fruit! Or a bit of vegan butter and syrup, my personal favorite. They can also be frozen and reheated for a quick breakfast or a sweet dessert.
