Tuesday, February 15, 2011

Fluffy Vegan Pancakes

Fluffy vegan birthday pancakes. Yes, Noodle Nose's birthday celebration continues. These were from his actual birthday but every year his birthday ends up being more of a birthmonth. This used to concern me but now I really don't care.

Tolley's birthday present came in the mail on Friday and so just when I think we're winding down, it all starts over. He loved her gi-normous present and lurved the gi-normous box it came in almost as much. We had to play the totally awesome game of 'heymom,I'llgetintheboxandyouclosethelidandpretendyoudon'tknowit'smeandthenandopenitanditwillbeme!!!!!' about forty-two times. And then dad came home and he had to play it another forty-two times.

To celebrate Noodle's actual birthday I made some delicious fluffy vegan pancakes. And because of Friday's impromptu 'party' with Tolley's present and 'the box' and all the tissue paper and wrapping that was inside the box, I decided we should continue to celebrate with more pancakes. And this time I added blueberries... oh yeah.

These pancakes are lovely. Fluffy and light, simple to make and versatile enough to add whatever you want to them. They're perfect for a birthday celebration, plain old Saturday morning or when you're craving a good old 'brennir', that's breakfast for dinner, folks.

Yield: about 6 to 8 medium sized pancakes

3/4 cup unbleached all purpose flour
1/4 cup spelt flour (can also use whole wheat)
1 Tablespoon sugar
2 Tablespoons baking powder
1/8 teaspoon salt
1 cup vanilla soy milk (can also use plain)
2 Tablespoons vegetable oil
1 teaspoon vanilla
Earth Balance spread, for cooking

Optional add-ins:
Chocolate chips
Marshmallows (yes, we have done it)
Green onion, for a savory pancake

Heat a flat skillet or electric griddle to medium heat. Add a couple small pats of Earth Balance and let it melt slowly. This will help prevent sticking. Note: ensure you give your pan/griddle plenty of time to warm up.

While pan is heating, pull out a medium bowl and combine all dry ingredients. Mix well with a fork to ensure proper blending of ingredients then set aside.

In a smaller bowl, combine soy milk, vegetable oil and vanilla. Stir well to combine.

If you are adding optional ingredients such as blueberries, which we did in one batch, add them in with the wet ingredients and stir again.

Once your pan/griddle is ready to go, combine wet ingredients into dry ingredients and stir well using a spatula. Don't whip it too much though, otherwise you will kill the fluff.

Using a 1/4 cup measuring spoon, scoop and pour batter onto pan/griddle. Note: the batter is fairly thick. Feel free to 'spread' the pancake just a tad. Let pancakes cook on the first side until little bubbles form on the uncooked side, then flip and let the other side cook.

Repeat for all remaining batter.

On a plate, add a little pat of Earth Balance if you so choose, then finish with your pancake topping of choice.

We simply use agave nectar but you could also do powdered sugar, maple syrup, homemade jam of any flavor or just enjoy them plain, as I often do.

Serve them for someone you love and enjoy them together!

Wheat Flour




  1. I LOVE the size of this recipe. I don't make pancakes very often, but when I do, the recipe is way too much for us. Thanks!

  2. We are a pancake loving family here too! These look delicious. I hope the birthday celebration went well!



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