Vegan Pancakes
- 1 14 cups whole wheat flour
- 1 12 teaspoons baking soda
- 12 teaspoon sea salt
- 1 teaspoon cinnamon (optional)
- 1 tablespoon agave nectar
- 1 cup soymilk
- 1 teaspoon vanilla extract
- maple syrup, for serving
- Spray a pan with PAM, or any other non stick spray.
- I recommend, if you don't like your pancakes burnt, to put your pan on LOW heat.
- Nothing higher, so if you're impatient, you're out of luck.
- ; ).
- In a medium bowl, whisk together your dry ingredients.
- If you have a large enough measuring cup, you can just put all of your liquid ingredients into it and whisk.
- (I just find this way easier to do, it saves dishes!)
- If not, you can just put all of your liquids into a small bowl and whisk.
- Add your liquids to your dry ingredients and whisk together, making sure there aren't really big lumps.
- Some small ones are okay.
- When your pan is heated, pour about 1/4 cup of batter onto your pan.
- If you want them bigger, go for it!
- Pancakes usually bubble when they're ready to flip, theses might take some time for them to bubble.
- I'd give it about 2-3 minutes on one side before you flip it.
- I've come to notice that once you get the hang of it, your pancakes should turn out looking like the ones on the packages!
- Once you flip it, give the underside a good minute or so before you remove it.
- They will puff up nicely.
- You can put it on a plate, place a paper towel over it to isolate the heat and stick it in either the microwave or the oven.
- Always make sure to re-spray your pan because if not, these will stick!
- ENJOY!
- : D.
whole wheat flour, baking soda, salt, cinnamon, nectar, soymilk, vanilla, maple syrup
Taken from www.food.com/recipe/vegan-pancakes-304907 (may not work)