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Best Vegan Pancakes

Posted In: Food — January 22, 2005 @ 1:14 am — Peter

Stephanie has been asking for pancakes for weeks now. I finally got around to making a batch last weekend. They came out much better than the reciple I was using before.

1 cup whole wheat flour
2/3 cup unbleached white flour
1/3 cup wheat germ or rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cane sugar
1/2 teaspoon salt
5 1/2 tablespoons cold soy margarine
3 cups soy milk mixed with 2 teaspoons white or cider vinegar
optional: 1 1 /2 cups cooked pureed squash such as pumpkin or butternut, or cooked pureed sweet potatoes

1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, cane sugar, and salt. Run the processor to mix well. Cut the margarine into small pieces with a knife, and add the margarine to the processor bowl. Either run the processor in short spurts or cut with a pastry cutter or fork until the mixture has a sand-like consistency. If you’ve used a food processor, transfer the mixture to a large bowl.
2. Make a well in the center of the flour mixture, and add the soymilk. Stir until the liquids are fully incorporated. If using the pureed veggie, stir it in now until well mixed.
3. Heat a griddle or a large non-stick or well-seasoned skillet over medium heat. When it is hot, grease it with an oil spray. Using a ladle, drop about 4 ounces of batter to form a pancake. Continue in this fashion, leaving a bit of space between pancakes. Let them cook, and when small bubbles appear, turn a pancake with a spatula. If it is golden brown, turn over the other pancakes. Let the pancakes cook for at least another 2 minutes on the other side. Transfer to plates, and give to friends or self and begin eating.
4. Continue to cook pancakes in this manner until everyone is fed!

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