Pancakes
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Ingredients (use vegan versions):
- 1 1/2 cups of all-purpose flour
- 2 1/2 tablespoons of vegan sugar (I use 3 tablespoons)
- 3 teaspoons baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 2/3 cup vanilla soymilk
- 3/4 cup water
- 2 1/2 tablespoons water
- 2 1/2 tablespoons of vegetable oil (I use Canola)
- 1 1/2 teaspoons baking powder
- l 1/2 teaspoon of pure vanilla extract
Directions:
Please note that the Oil-Water-baking powder mixture must be made at the time of this recipe and not earlier.
Mix all of the ingredients above until
smooth.
Use a non-stick pan for this recipe.
Heat the pan over medium-high heat and
spoon the batter onto the hot
skillet. Cook this as you would any
type of pancake batter. Bubbles will
form and this is when you will turn
over and cook the other side for about
2 minutes. The whole batch of batter
must be used at once.
You can easily freeze any left over
pancakes and reheat in a toaster oven
or microwave at a later date.
Serves: Approximately 12 pancakes depending on size.
Preparation time: 5 minutes
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