Seriously, guys. This pancake recipe is by far THE BEST one I've ever made. Light, fluffy, and sweet, these pancakes completely changed my mind about vegan pancakes. When I went vegan, pancakes were one of the first things we made on our own. We LOVE pancakes, and eat them entirely more often than we should. Sadly, it seemed like every recipe produced super dense pancakes! Too much flour was involved, or too much soymilk. And they were always flavorless! But these pancakes are delicious and consistently a hit at the breakfast table...enjoy!
1 1/4 cups whole wheat flour
2 tablespoons vegan (white) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1 tablespoon vegetable oil
Sift flour, sugar, baking powder, and salt together in a mixing bowl. In a separate bowl, whisk together water and oil. Make a well in the center of the dry ingredients and pour in the oil and water mixture. Stir until just blended. Mixture should be just a little lumpy.
Spoon heaping 1/4 cups of batter onto an oiled and heated griddle. Cook until bubbles form and edges brown, then flip and cook until golden brown.
Serve with fresh maple syrup and some earth balance! (Or some almond butter and agave nectar! Or fruit!)
Batter makes about 6-8 pancakes.