Someday I will post a non-vegan recipe – promise. Today is not that day. When you’re allergic to milk and eggs, vegan just makes sense.
When Wes and I first started dating, he decided it was his duty to make sure I actually avoided the foods I am allergic to. One of the first things he insisted I learn to substitute is MILK. Think about it – how many things that you eat regularly have cream in it? Or eggs? How can you eat breakfast without eggs?? So we set out on an adventure to find an enjoyable pancake recipe that didn’t use eggs or cow’s milk. I stumbled across a few before I settled on the ingredients of one and the instructions (technique) of another. Since then the recipe has morphed a little, but not too much. We think we have a winner. At least that’s what our happy tummies say.
I’ve never made this with real milk, but I think it would do just fine. We really enjoy using vanilla soy or rice milk in it – the extra vanilla flavor in it makes a vanilla addict smile [BIG smiles here]. The best part about it, though, is how easy it is. Anyone can make this and make it well. So try it… and then tell me about it! [smile]
Vegan Pankcakes
Total Time: 25 minutes Yield: 16 small pancakes
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 3/4 cup soy or rice milk (regular cow’s milk should be just fine – but I’ve never tried)
- 1 1/2 tablespoons canola or vegetable oil
- 1-2 teaspoons vanilla (we usually do 1.5)
Instructions
- Preheat non-stick skillet or griddle on medium high with a small bit of oil, if you wish.
- Sift flour, baking soda, baking powder, sugar, and salt together in medium sized batter bowl.
- In separate liquid measuring cup, whisk together milk, oil, and vanilla.
- Create well in sifted flour mixture and slowly stir in liquids. Combine well to finish batter.
- Pour or scoop the batter onto the skillet susing approximately 1/4 cup for each pancake. Brown on both sides and serve warm.
- The pancakes will turn out much better if you keep them “kid sized”
I must say after working with pictures for Dining Out and for Bella Italia :getting good food shots where the food not only looks normal but like something you would like to eat, IS HARD. And you’ve done a superb job! Food specific photographers are in high demand so these pictures could lead to many many more
These remind me of Pikelets! These also look totally awesome. I shall have to try and make them <3
I’m glad that Wes is keen to keep you from cheating too much on your food allergies! *hugs*
Also, to hold good on that promise you could just stick a piece of bacon on your (previously) vegan meal.
I made these for breakfast this morning since my kids love pancakes and it’s hard making 2 different recipes and they aren’t too fond of the other safe for me recipes I’ve tried. They were a big hit! Unfortunately, somehow I was only able to make 10 pancakes using my 1/4 measuring cup as the scoop. They wanted more! Also, I’ve mixed apple juice or applesauce into some of my pancakes and like the taste and moisture they give them. What are your thoughts about that? <3 your blog and recipes but not as much as I love you!
I’ve never tried applesauce in the pancakes, but I use it for banana bread every time. I think it would work if you reduce the milk and add applesauce.
We end up doubling the recipe pretty often because it is so few – and sometimes add a little more milk so it stretches more. It doubles great, though, so go for it next time! I’m sooo glad the kids enjoyed them. Love them, love you.. !