Community Pick
Fluffy Vegan Pancakes
"A vegan pancake that doesn't double as intestinal glue. These are very versatile and can take anything you throw in them: blue berries, chopped apples, chocolate chips... We have these almost every weekend and they're heaven!"
photo by 703Traci
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups soymilk
- 2 tablespoons oil
directions
- Sift the flour, baking soda, and baking powder together in a large bowl.
- Add the soymilk and oil and mix until "just mixed.".
- Toss in any extras you might want--blueberries, chocolate chips, etc.
- Heat a lightly oiled skillet over medium heat.
- Drop 2-3 tablespoons of batter into the skillet and cover.
- Flip when the middle starts to bubble and cover again.
- Keep the made pancakes in the oven at about 200 degrees while you're finishing the others so they don't get cold.
- Enjoy with fresh fruit or syrup!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Blahh, these are yucky. -
I don't know what I did wrong, but mine were terrible :( They were really thick and dense and I had a drown it in golden syrup. Even then i chucked it in the bin. They looked good tho, and I followed the recipe. -
I make it gluten free by subbing 1 C brown rice flour and 1C garbanzo flour. It also helps to add a pinch of salt. The rest of my family likes it just as much as the flour version; my son even said it's better. (At least I think garbanzo flour is gluten free. It doesn't bother me, so I think it is.) -
I actually used some soygurt and water in place of a lot of the soy milk. I expected them not to be sweet enough, but with blueberries and black walnuts they were great. -
So light and fluffy...soaks up syrup and Earth Balance like a delicious sponge. Perfect served with tofu scrambles. I added crushed pineapple to mine and used Vanilla Silk.
see 29 more reviews
Tweaks
-
I actually used some soygurt and water in place of a lot of the soy milk. I expected them not to be sweet enough, but with blueberries and black walnuts they were great.
RECIPE SUBMITTED BY
Vegan Courtney
United States
I'm a health-conscious vegan with a serious sweet tooth. A lot of my first recipes on here weren't vegan, but they're family favorites that can be easily adapted. I'm broadening my horizons and learning how to a) cook easy but tasty food, and b) be patient and cook more time consuming dishes.
I'm passionate about mathematics, yoga, tasty food, dancing, the love of my life (also known as Tim), and our cat Moo. I work in the math department of a small liberal arts college for now. I hope to get my PhD in pure math (not sure exactly which field yet).
I'll try anything once (as long as it doesn't involve eating anything from anything with orifices). My favorite comfort food cookbooks are How it All Vegan and Vegan Vittles, which adapt a lot of familiar dishes into animal-friendly alternatives.
I can usually be found curled up working on a proof or a good book.
My biggest pet peeve is too much sugar in prepared food!
