Perfect Pancakes
2 cups flour (either spelt or whole wheat pastry will work)
4 teaspoons baking powder
1 teaspoon salt
1 cup rice milk
1 cup soy creamer (we use original Silk creamer)
2 teaspoons vanilla extract
1/4 cup canola oil
5 to 6 tablespoons ground flax seed
1) Mix the flour, baking powder and salt in one bowl and the rest of the ingredients in another. Combine dry and wet together and mix gently until all the flour is absorbed.
2) Heat an oiled skillet over medium heat. Add 1/4 cup of the batter to the pan and cook for about 3 minutes, or until top of pancake is bubbly and the edges look cook. Flip and cook 2 more minutes or until browned and cooked though. Repeat with remaining batter.
Top with vegan margarine, agave nectar or maple syrup, or what my husband likes to do it use powdered sugar on his!
Source of recipe: My husband and I came up with this recipe in our attempt to make the best all around vegan pancakes
SO HOW'D IT GO?
I didn't add the flax seed and the pancakes were still perfect. The batter looked just like the bisquick batter my mom used when I was little :)
The flax helps bind the pancakes and is highly nutritious. I really like the way it makes the pancakes taste!! I think it would make them too heavy to whip it too much. We never do and they are perfect texture!!
So the flax is just for nutritional benefit? I see there is no water in the recipe and no whipping of the flax with a liquid. Or have you found that the mixing of the pancake batter is sufficient to create the structure you need? I'm curious! ???