Vegan pancakes for a fast and delicious breakfast on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
Have you ever met a pancake naysayer -- someone who claims not to like pancakes? We think those people have been subjected to one too many rubbery flapjacks at assembly-line pancake breakfasts, but their condition can be cured. The solution is as simple as a homemade pancake fresh off the griddle. This recipe was adapted from The Joy of Vegan Baking, and is proof that you can be a vegan and still eat some of your favorite breakfast treats.
You will need:
1 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups nondairy milk (we like coconut milk)
2 tablespoons nondairy butter, melted (Smart Balance brand is the best)
3 tablespoons maple syrup (plus more for the finished product)
1/2 teaspoon vanilla
Butter or oil for the griddle (plus more for the finished product, if desired)
1. Preheat your griddle to medium or medium-high heat and grease with nondairy butter. (You can also use a nonstick griddle or pan, but if you have a cast-iron griddle, we recommend taking advantage of it!) At the same time melt two tablespoons of butter in the microwave.
2. Combine the flour, baking powder and salt in a bowl (preferably one with a spout for pouring).
Stir with a fork or whisk until thoroughly mixed together.