Everybody Loves Pancakes!

Who could resist the smell of pancakes on a Sunday morning? (Or on any other morning, for that matter…)

Here’s a recipe I love to break out when we have friends to stay. ‘Mom’s Pancakes’ is fondly named after a friend’s mother (particularly talented in the baking department) who created the recipe by ‘veganizing‘ one of her favorites. It’s extra special because it uses three (yes, three) raising agents, producing a super-fluffy pancake.

As well as baking soda and baking powder, Mom’s Pancakes also uses active yeast which requires rising, so it takes a little bit longer than some other recipes, but the results are worth it. Fluffy Pancakes (on page 2) is made without yeast or egg replacer, so it’s a bit more simple and quick to prepare, yet still fluffy and delicious.

For an extra delicious treat, try throwing some antioxidant-rich blueberries into the batter. Serve with maple syrup* and perhaps some palm-oil free vegan margarine. Whip up some dandelion or chicory coffee with some frothy soy milk and a dash of cinnamon, and you have a breakfast fit for royalty!

* To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers.

Mom’s Pancakes
yields 6-8

1 1/2 t. active dry yeast
1/4 C. warm water
1 t. dry unrefined sweetener
2 C. whole wheat (or spelt) pastry flour
1/2 t. sea salt
1 T. baking powder
1 t. baking soda
1 t. cinnamon
1 1/2 T. powdered egg replacer
2 1/2 C. soy or rice milk
1 T. dry unrefined sweetener
1/8 C. safflower oil
1/2 t. vanilla

1. Place yeast in warm water with 1 t. sweetener. Let rise in a warm spot, until it bubbles up, doubling in size.
2. Sift dry ingredients into a bowl, except sweetener, and stir.
3. In a separate bowl, beat egg replacer with 1/2 cup of soy/rice milk until frothy. Add sweetener, remaining milk, oil and vanilla. Stir well.
4. Pour wet into dry and mix until smooth. Add froth from risen yeast (without adding all the water). Mix until batter is smooth yet not thin, adding more milk if needed.
5. Pour batter to desired size onto an oiled hot grill, cast-iron skillet, or non-stick pan.
6. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done.

1 of 2

Read more: Blogs, Food, Vegan, Vegan and Delicious, pancakes

Patricia H.

7:04AM PDT on Apr 25, 2012

thanks for sharing

April 25
send a green star

g d c.

3:53PM PDT on Apr 24, 2012

April 24
send a green star

Debbie C.

11:02AM PDT on Apr 6, 2012

I wasn't hungry, but now I am (LOL).

April 6
send a green star

Judy A.

9:56AM PDT on Apr 4, 2012

Thank you.

April 4
send a green star

Cecily P.

11:44AM PDT on Mar 21, 2012

I'm not actually a big pancake lover, but my husband likes to make them for me so I pretend I love them :)

March 21
send a green star

Lika S.

1:27AM PST on Mar 6, 2012

I love pancakes, but they don't love me... I'm diabetic, and can't eat those.

But I remember making pancakes by the ton... I'd freeze them. Then as needed, take as many as I want out, and toast them & serve. It's just like fresh that way.