I’ve tried many recipes for vegan pancakes, all have left me feeling full, but had a texture that was flat, and dense-unpleasurable. Apparently Isa had the same problem. So, puffy pillow pancakes were born. So far, I can’t argue with this recipe. It’s everything a vegan pancake should be…including normal.
- 1 1/2 C all purpose flour
- 3 1/2 tsp baking powder
- 1 T sugar
- 1 tsp salt
- 1 C almond milk (or soy milk)
- 2 tsp apple cider vinegar
- 1 T ground flax seeds
- 1/2 C water
- 2 1/2 T canola oil
- 1/2 tsp pure vanilla extract
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
Adapted from PPK