Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon psyllium husks (or equivalent of 1 Ener-G Egg Replacer)
- 1 tablespoon vegan maple syrup (or other sweetener)
- 1 1/2 cups plain vegan soymilk (or other non-dairy milk)
- 2 tablespoon canola oil
- 1 teaspoon vanilla extract
Directions
(Double all ingredients if you want more.)
Mix together flour, baking powder, and salt (and
sweetener, if it is dry) in medium bowl. In a
large bowl, beat together remaining ingredients
with a wire whisk. Add dry ingredients to liquid,
and mix quickly with whisk until almost smooth
(ignore small lumps... over mixing will make the
pancakes mushy.)
Heat skillet or griddle over medium-high heat;
brush with oil (optional in non-stick pans). Pour
batter onto griddle using about 1/4 cup for each
pancake. When underside is golden brown and
bubbles break on top (about 2 minutes), turn over
and bake for another minute, or until second side
is golden brown. Keep in a warm oven until you
have used all the batter. Serve your favorite way.
Psyllium husks (usually available bulk in health
food stores) make a very eggy substance when mixed
with liquid. In baking you can substitute 1 egg
with 1 tbsp psyllium husks and 2 tbsp water, but I
found there was enough liquid in this recipe that
it didn't need water. First time I substituted in
this recipe, the batter was over mixed... not
good... I've had best results using a whisk, vegan
or not.
Serves: 12
Preparation time: 20 - 30 mins