1 cup flour, sifted
1 tablespoon vegan sugar
3 teaspoons baking powder
1 teaspoon cinnamon (optional)
1 teaspoon salt
1 cup nondairy milk (I use Silk Plain soymilk)
1 egg replacer, prepared (I use Ener-G-Egg replacer)
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract (optional)
1. In a bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix thoroughly.
2. In another bowl, combine nondairy milk, egg replacer, oil, and vanilla; mix thoroughly.
3. Add the wet ingredients to the dry ingredients. There should be lumps in the batter, so don't worry about getting them all out.
4. Heat a nonstick skillet or griddle between low and medium heat. (If your pan is too hot, the pancakes will burn quickly.) Pour 1/4 cup of batter onto skillet for each pancake. Cook for 2 minutes, or until the pancake starts to bubble and the underside is golden. Flip pancake over and cook for another 2 minutes, or until the underside is golden. Enjoy!
Source of recipe: This recipe is from my Dad. He makes the best pancakes in the world, so I made some vegan modifications so that I could have his pancakes again.