- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons vegan sugar
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups vegan buttermilk*
- 1 tablespoon canola oil
- 2 Ener-G eggs
- Cooking spray
- 3/4 cup maple syrup
- 3 tablespoons vegan butter
2. Heat a griddle coated with cooking spray over medium heat. Spoon 1/4 cup of the batter per pancake onto the griddle - you'll have enough batter for 12 pancakes, so work in batches to avoid overcrowding the griddle if necessary. Flip the pancakes over when bubbles cover the surface (after about 3 to 4 minutes), then cook for about 1 to 2 minutes on the other side. Serve with the maple syrup and the butter. For the best flavor, I recommend warming the maple syrup briefly in the microwave (about 30 seconds).
Note: if working in batches, keep the already-made pancakes warm in the oven at 200 degrees until ready to serve.
To round out my "breakfast for dinner," I added a quick fresh fruit salad on the side: combine 3 cups sliced strawberries, 1 cup blueberries, and 1 cup sliced banana in a bowl. Sprinkle with 1 tablespoon vegan sugar, tossing to combine, then chill in the fridge while you prepare the pancakes.
Another fun addition to the meal is chai tea - although you can certainly steep chai teabags in hot water, I highly recommend the vegan chai concentrate from Oregon Chai (available online at veganessentials.com). Mix with your favorite non-dairy milk for a delicious hot drink.
On another note, tonight was the first night I got to play with my new Cuisinart Griddler. This countertop appliance has reversible plates, so you can cook on a smooth griddle surface or a ridged grill, depending on your recipe. The griddle worked amazingly for these pancakes, and I intend to try out the grill side of the machine next time, so keep an eye out for a grilling post soon.
*To prepare the buttermilk, place 1 and 1/2 tablespoons lemon juice in a liquid measuring cup. Fill with your favorite non-dairy milk to equal 1 and 1/2 cups. Let stand for about 5 minutes to clabber (sour) the mixture before proceeding with the recipe. You definitely don't want to skip this step; it is the acidity from the lemon juice that reacts with baking soda to make the pancakes as light and fluffy as they are. Plain soy, almond, or rice milk alone won't have the same effect.
Woah. Just about the fluffiest, lightest pancakes I've ever had. They needed absolutely no embellishment and no changes - they were just gobble-'em-up good. The butter and maple syrup were super indulgent, and the addition of whole wheat flour added a nice, complex taste.