Oooooohhhh yeeeeeaaaaaah…I love pancakes. Fluffy, yummy, and stacked up on my plate. Tuesday is always grocery shopping day for me, so sometimes dinner on Monday night is a scraping together of random ingredients (if I stray from my meal list), or…it’s breakfast! This particular pancake recipe is adapted from one that was written into a children’s book I read, but the name of the book escapes me. I am not allowed to make these however, because according to my boyfriend, I am unable to achieve “golden perfection”. That’s cool. I’d rather sit back and watch the master at work anyways!
*Makes about 6 pancakes if using 1/2 cup batter per pancake. This seems to be enough for two people. *
1 cup all-purpose flour (unbleached)
1/4 cup unrefined sugar (or dry sweetener of your choice)
1 generous teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup non-dairy milk (plain)
1/4 cup vegetable oil
1 egg replaced (I use Ener’G Egg Replacer)
1/2 teaspoon vanilla extract
Maple syrup, fruit, or other toppings of your choice
Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Stir together, careful not to over mix. Ladle about a 1/4 cup (or more for bigger pancakes) of batter into a hot skillet over medium-high heat (or whatever temperature suits your stove, my stove is very unreliable). Cook, flip, and eat up. Or, make someone else do the hard part while you demand your pancakes.