Fluffy Vegan Pancakes

As good as a basic pancake recipe, this formula uses apple sauce instead of eggs and a nut or soy milk to create a giant stack of fluffy vegan pancakes.
By Kelly Peloza

Fluffy Vegan Pancakes

This pancake recipe is an oldie but a goodie. The original, non-vegan recipe is from an old cookbook my dad and I used to make pancakes every Sunday when I was a kid.

In this recipe, the applesauce replaces the eggs, and the margarine takes care of the melted butter. You could probably replace the margarine with any cooking oil, but melting the margarine in a cast iron pan before mixing it in the batter adds something special. Go easy on the non-dairy milk of your choice to make a thick batter for fluffy pancakes, or thin out the batter with extra milk for thin pancakes that are soft in the middle and crispy on the edges. Add fruit or chocolate chips. But first, let’s review the cardinal rules of pancake.

Tips for Perfect Pancakes
Tip #1: Flip your pancakes when they bubble and the bubbles begin to hold their shape. Don’t wait any longer or you’ll run the risk of burning your pancakes.
Tip #2: Lower temperature, longer cooking time. A high temperature will result in browned pancakes on the outside, but they’ll be underdone on the inside. Similarly, if your temperature is too low, the pancakes will take a very long time to cook and turn out pale and gummy.
Tip #3: A cast iron pan makes for tasty, evenly-cooked, and crispy-in-all-the-right-places pancakes!
Tip #4: Sprinkle chocolate chips, blueberries, or any other add-ins on your pancakes before flipping.

If you are looking for more great vegan recipes, head here.

Fluffy Vegan Pancakes
 
As good as a basic pancake recipe, this formula uses apple sauce instead of eggs and a nut or soy milk to create a giant stack of fluffy vegan pancakes.
Author:
Recipe Type: Breakfast
Cuisine: Vegan
Serves: Makes 6-8 pancakes, depending on size
Ingredients
  • 1½ cups flour
  • ½ cup whole wheat pastry flour (or more white flour)
  • 1 tablespoon baking powder
  • 1 tablespoon cornmeal
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ cup applesauce
  • 1 teaspoon vanilla extract
  • 1⅔ cups non-dairy milk
  • 1 tablespoon margarine
Instructions
  1. Combine all dry ingredients, stir with a whisk.
  2. Make a well in the middle and add applesauce, vanilla, and soy milk. Stir until almost combined.
  3. Preheat your skillet or cast iron pan at medium heat, rub some margarine on one of the pans and melt the rest in the other. Pour melted margarine into the pancake batter and stir until combined.
  4. Drop by large spoonfuls or pour batter onto the pan and flip when bubbles start to form. Repeat until all the batter is gone.
  5. Serve with pure maple syrup, and fruit.

 

Kelly Peloza

Kelly Peloza is a Chicago-based food stylist and photographer at Kelly Peloza Photo (kellypelozaphoto.com), and a vegan cookbook author. She runs a recipe and food photography blog called Seitan Beats Your Meat (seitanbeatsyourmeat.com).

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