Pancakes are part of a traditional breakfast. If you’ve decided to eat a vegan diet, you’re probably wondering, “Can you make pancakes without eggs?” The answer is a resounding, “Yes!” There are many vegan pancake recipes online. So far, Vegan Yum Yum’s Easy Weekend Pancakes is my go to pancake recipe. These pancakes are thin, so if you like fluffy pancakes, you may want to try another recipe.
I’m paring these with Lightlife’s Smoky Tempeh Strips for the perfect sweet-salty combination. I’ve tried to make my own “fakin’ bacon” but it just hasn’t worked out. So, I just treat myself to the tried and true source for a bacon-like experience every now and then.
Easy Weekend Vegan Pancakes
Source: VeganYumYum
Slightly Modified
Makes about 25 Silver Dollar Pancakes, enough for two people
1 1/2 cups soymilk
1 tablespoon sugar
2 tablespoon oil
1 ⅓ cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon extract (any flavor, I used orange, but vanilla is a no-brainer)
1-2 tablespoons water, to thin batter if needed – If you refrigerate it overnight
Add soymilk to your blender.
Add remaining ingredients except the water and blend for a few seconds until combined.
Scrape down any dry flour stuck to the side of the jar and blend again.
Place the top on the blender and refrigerate overnight. You can also use the batter immediately.
In the morning, place the blender back on the base and add 1-2 Tbs of water, blend to mix. This re-thins the batter that had thickened overnight.
Heat a non-stick skillet over medium heat for a few minutes.
Pour the batter directly into the center of the ungreased heated pan. This batter should create fairly thin pancakes.
After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.
