To a non-vegan, the highest complement they can think of to give your culinary efforts is “I can’t believe it’s vegan”. Kind of subtly insulting, but they usually mean well. These are great for introducing a newbie to vegan cooking or just as a delicious, melt-in-your mouth standby for Saturday mornings. This recipe serves 2-4, depending on what you consider a serving. For my weekend indulgence, serving sizes get a little bit more, um, “American sized”.
1.5 c. unbleached flour (or whole wheat if you’re feeling extra virtuous this morning)
3.5 t. baking powder
1/2 t. salt
1 T. sugar (only if using unsweetened almond milk)
1.25 c. vanilla or plain almond milk (or your favorite non-dairy milk)
1 t. vanilla extract
Vegan chocolates chips (or other add ins)
2 T. Earth Balance margarine, melted
+ Earth Balance to grease skillet
Sift (or stir well) together dry ingredients. Stir in vanilla, non-dairy milk, and melted non-dairy butter. Mix until smooth. Heat skillet (cast iron is best) over medium heat. Grease. Add 1/4 c. batter per pancake to skillet. Top with chocolate chips, blueberries, whatever. Flip. Remove when fluffy and golden on each side. Serve with warm maple syrup.