added this 16 years ago
Best Tasting Pancakes Ever! Vegan or Otherwise
What you need:
1 teaspoon vanilla
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
1 cup nondairy milk (I use soy)
2 tablespoons vegetable oil
1 cup white all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
What you do:
1. Mix wet ingredients in a medium sized bowl. Mix dry ingredients in a larger bowl.
2. Pour wet ingredients into dry; mix well until smooth consistency.
3. Drop ladlesful onto medium heat (preheated) pan. Flip over when each pancake begins to bubble on top.
Serve with vegan buttery spread (if desired) and maple syrup.'
Preparation Time:
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
I just became vegan and i made these as a midnight snack and they were amazing! i use applesauce and i didn't have vanilla but they were great with honey, better than when i made nonvegan pancakes.
Omg so good! :D Used 1 banana and vanilla soy milk as egg replacer, and added 1 tbs cinnamon and a handfull of peanut butter chocolate swirl chips and they came out perfect! This is my new pancake recipe from now on! :)>>>
I had a lot of trouble cooking these. The batter didn't do what a normal pancake batter does. It didn't really become pancake-like, and turned into some kinda mush-ball on the frying pan. So, I used the rest of the batter and just baked it in the oven. It didn't cook quite right.
For egg substitute I used half of a banana, and that gave it a nice little flavor. I'm not sure what went wrong though. My frying pan could be a piece of crap...?
I used a whole banana for the egg substitute so maybe that was your problem? Also, be sure to only put about 1/4 c of batter for each pancake so things don't get unruly and start with a preheated pan on medium. I had a small consistency problem as well; they were a bit more "mushy" than normal pancakes (because of the banana), but I could still flip them without too much hassle.
The cinnamon seems like a great addition! I'll try that next time :)
i made these again yesterday and they were even better than the first time! i used all purpose flour for the entire recipe, didn't have any vanilla so i added a healthy shake each of cinnamon and wf jamaican allspice. the batter was thicker than the first time and they cooked up fluffier. the flavor of them with spices reminded me alot of the flavor of the jelly donut cupcakes from vcon.
yummy - i used half ww pastry flour and half all purpose, a flax egg as the egg replacer and added some cinnamon. they were really good - not fluffy but they reminded me alot of the skinny pancakes you get at diners. i'd make em again for sure.
I agree. BEST EVER. So good these beasties could be dessert.
These were amazing!
They were a little sweet compared to what I'm used to (Bisquik until I stopped eating it because of the hydrogenated oils), but still delicious. I used 2 tbsp. corn starch for the egg replacer, and it turned out fine.
I'm dying to find some way to make these into pumpkin pancakes without screwing them up
how many pancakes does this recipe yield?
my batch made 6 about the size of my hand (I'm a small woman) and about half an inch thick.
Making them for just yourself is the dangerzone to overeating.
I have NEVER made pancakes so successful. WONDERFUL WONDERFUL WONDERFUL.
I made them in a cast iron pan with no oil in it (aside of course from the oil in the recipe). An unoiled pan is a detail important to making pretty pancakes.
Here is what I did different from the recipe:
used 1 tbsp Bob's Red Mill Flax Meal and 3 tbsp water to replace the egg
I was out of vegetable oil so I used some fancy pistachio oil that was bought for a different (failed) dish.
added a couple shakes of ginger powder and maybe a tablespoon of super finely chopped fresh ginger root.
I was scared they were going to come out to gingery, but they were perfect.
in addition to flavor, they look beautiful! This is getting written into my cookbook for sure!
I made these the other night with the best tofu scramble recipe (http://vegweb.com/index.php?topic=14074.0) and hash browns, but I used wheat flour. My GF and I almost didn't get these made because we kept sticking our fingers in the bowl to get a taste of the batter. 8-)
The vanilla really gave them that extra yumminess. I'm definitely making them again with...well, the possibilities are really endless, aren't they? I could use fruit, or walnuts, or pecans, or chocolate chips...
I'm getting off topic. These were delicious and certainly stand up to the title of best ever.
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