Vegan Pancakes
Photo: Heliodex, CC0
This vegan pancake recipe uses only six ingredients, and most of them are already in a typical pantry. Soy milk stands in for dairy, and there is no egg to replace, so the batter comes together in one bowl in minutes. The one rule is a light hand: stir only until the flour disappears, and the pancakes stay tender and rise well. It makes five pancakes, enough for a quick breakfast.
Instructions
Stir the flour, baking powder, sugar and salt together in a mixing bowl until evenly combined.
Pour in the soy milk and stir just until the batter comes together. Stop as soon as the dry flour disappears, because overmixing develops gluten and makes the pancakes rubbery and flat.
Heat a griddle until a few drops of water sprinkled on it evaporate almost at once. Brush or spread a thin film of vegetable oil over the surface.
Pour the batter onto the griddle to make circles about 4 to 5 inches across. Bubbles will begin to form on the top as the underside sets.
When the underside is light brown, flip each pancake. Cook until the second side is also light brown, then serve right away, with syrup or jam if you like.
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