My boyfriend has been nothing short of amazing as he’s been home everyday taking care of our adopted chihuahua, Stitch. So, I thought I’d make him breakfast one morning to brighten up his weekend after a long week of little rest with the pup!
After Googling a bit, I found a pretty low-ingredient, easy pancake recipe from Food.com here.
Yields: 6-8 pancakes
- 1 cup flour
- 1 tablespoon sugar (unlike the author, I just used white sugar I had lying around)
- 2 tablespoons baking powder
- 1/8 teaspoon salt
- 1 cup soymilk (I used almond milk as the boyfriend is allergic to soymilk)
- 2 tablespoons vegetable oil (had to use olive oil as I did not have vegetable oil)
- Set out all your ingredients.
- Set a stove element with a pan to medium heat.
- Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
- Add the soy milk and vegetable oil to your mixture.
- Mix until smooth.
- Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
- Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
- Note: You have to keep stirring that batter because it changes consistency while sitting there!
- Repeat until the batter is gone, and try not to eat them all while you’re cooking them.
I topped mine with some slivered almonds and chopped up bananas, which made it all the better. Other toppings I like include berries, apple with cinnamon, chocolate chips, etc. You really can do so much with pancakes!
These pancakes came out pretty decent. I find that most vegan pancakes are just not as fluffy as non-vegan ones. They seem … wet oddly. My boyfriend ate a majority of the pancakes and loved them so I would definitely utilize this recipe again (after maybe experimenting with a few others I find around the internet).
With that, remember always: Diet Tomorrow!