Easy Pancakes Recipe
These simple pancakes are light, fluffy and make your morning breakfast an excellent weekend. Best of all, with just 6 basic ingredients and 1 bowl, it is made! The recipe is doubled, tripled, or quadrupled easily.
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 3 servings
Ingredients
1 1/2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of salt
2 tablespoons of granulated sugar
1 cup of soy milk
1/2 cup of water
2 tablespoons of canola oil
Instructions
1. Whisk together the flour, baking powder, salt, and sugar in a big bowl In a bowl with the dry ingredients, pour in the milk, water, and oil, and stir with a large spoon till just mixed. A couple of lumps are all right; don’t mix too much, or your pancakes won’t be as fluffy.
2. Over medium-high heat, heat a large griddle or pan. On the griddle, drop approximately 1/3 cup of the batter. Cook until bubbles form, then flip and cook on the other side until golden brown, approximately 1-2 minutes. Repeat with all the batter that remains.
3. Serve with some vegan butter, pure maple syrup, and fresh fruit, possibly. These pancakes freeze excellently, and it is possible to double, triple, or quadruple the recipe easily.
Notes
1. Substitute whole wheat flour for the whole-grain pancakes. As it produces lighter tasting pancakes compared to regular whole wheat flour, I chose whole wheat pastry flour or white whole wheat flour. I didn’t try the gluten-free ones.
2. Non-dairy milk of any kind, such as cashew, almond, soy, hemp, rice, or oat milk, could be used.
3. Omit the oil and replace more non-dairy milk with oil-free milk. Melted coconut oil or vegan butter might also be used.
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