Pancakes

Believe it or not, I had never cooked pancakes until this weekend! I can confirm that this recipe is for beginners. It's also really quick to make and perfect for a lazy weekend morning!

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We all have this uncle/brother/father-in-law who doesn't want to taste vegan food (aka men eat meat!). For those who are tired of those calls, no one will know, at your sugar shack dinner, that these pancakes are vegan and they’ll please your family!

 

I prefer thin pancakes (crepes), so I added about 1/2 cup of water. That's why I didn't specify a quantity, it's as you like!

Servings: 15

Ingredients

  • 3 cups (450 g) all-purpose flour

  • 2 Tbsp (30 g) sugar

  • 1 tsp (5 g) baking powder

  • 1 tsp (5 g) salt

  • 1/2 cup (60 ml) vegetable oil

  • 1/2 tsp (2.5 ml) vanilla extract

  • 3 cups (750 ml) vegan milk (I used soy milk)

  • Water, to desired consistency

  • 3 Tbsp oil (45 mL) or as needed for cooking

Preparation

  1. In a bowl, combine flour, sugar, baking powder and salt.

  2. Add remaining ingredients and whisk until mixture is smooth (for thiner pancakes, add water).

  3. Heat 1 Tbsp of oil in a non-stick pan over medium heat. Pour about 1/4 cup of batter into pan.

  4. Cook the pancake for 2 minutes on each side until lightly golden. Repeat with remaining batter, adding oil as needed.

  5. Top pancakes with maple syrup and seasonal fruit.

Recipe inspired by La cuisine de Jean-Philippe: https://www.thebuddhistchef.com/recipe/vegan-pancakes/