Does anyone have a good vegan pancakes recipe? I'd prefer not to use any egg substitutes, though I do have flax seeds. Ideally, too, I'd like to be able to make the batter a day or two ahead of time. Thanks!
Hi imgould! I haven't tried these, but they are from Isa Chandra Moskowitz's Vegan with a Vengeance, a cookbook that I've made quite a few successful recipes from. If you do try them, let us know how they work out! No egg substitutes needed, either.
1-1/4 c flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp canola oil
1/3 c water
1 to 1-1/4 c plain rice or soy milk
1 tsp vanilla extract
2 Tbsp pure maple syrup
Sift or stir together the flour, baking powder and salt. Mix the remaining ingredients in another bowl. Add wet ingredients to the dry ingredients. Mix just until combined, like muffins (you know, a couple of lumps are fine-overmixing results in tough pancakes and tough muffins).
Add oil to a large skillet and heat the skillet over medium-high heat for a couple of minutes. Add batter and cook until the pancake has some bubbles on top and is browned on the bottom. This takes about 4 minutes. Turn pancakes and finish (until bottoms are browned). Repeat until batter is used up. Oil skillet between pancakes or as needed.
The author suggests adding a cup of blueberries as a variation, as well as adding a tsp. of ground cinnamon to the dry ingredients.
In this book, Moskowitz has a section on making perfect pancakes. If you can get a hold of this book, you can check out her pancake tips. She does say that you can let your batter sit for at least 10 minutes or refrigerate overnight. If it becomes overly thick, add a little more liquid (water). She also says (in her own words) not to "go crazy with the grease".
Hope this helps! Recipe makes ~6 six-inch or 10 4-inch pancakes.
i tend to do combos of flour for pancakes... generally some combo of garbanzo, soy, brown rice and/or buckwheat (depending if you like this taste)... i'd say maybe 1/2 c brown rice, 1/2 cup garbanzo, 1/4 cup soy (could do buckwheat instead of garbanzo or even potato flour)... subbing half cornmeal is another way to go and will produce obviously a slightly different flavor and bit of a crunch to the texture...