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]
Total Time: 25 minutes Yield: 16 small pancakes
- 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)
- 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”