Spiced Vegan Pancakes
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
8-12 pancakes
- Serves:
- 4-6
ingredients
- 2 1⁄4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 - 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon ground cloves
- 2 cups soymilk (I use vanilla flavored, also if you like super thick pancakes add less soymilk, or if you like thinn)
- 1⁄2 teaspoon vanilla extract
- 1 -2 teaspoon agave nectar (optional and can be replaced with any other kind of sweetener)
directions
- Lightly grease a skillet or non-stick frying pan with canola oil and heat it on medium-high (around 375 degrees F).
- Meanwhile, mix all the dry ingredients (flour through cloves) thoroughly.
- Add the soy milk, vanilla, and agave and mix briefly, just until combined (a few small lumps are okay).
- When the skillet is hot (if your not sure, sprinkle a few flecks of water onto your pan; if they jump from the pan with a sizzle, the pan is ready), drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble.
- Turn and cook a couple more minutes until the underside is golden and the inside is cooked.
- Best served immediately, but they can be kept warm on a plate placed in the oven on low heat (200-225 degrees F) until you're ready to serve.
- Serve with heated maple syrup, or for a healthier take, with fresh fruit or heated frozen-berries. Mmmm.
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RECIPE SUBMITTED BY
I'm a student living in California who loves experimenting with cooking tasty, healthy vegan food.