Fluffy Old-Fashioned Pancakes Made Fast & Easy With Vegan Ingredients
Adapted from a recipe by Kelly, D. (2022). Good Old-Fashioned Pancakes. www.allrecipes.com
A traditional pancake recipe adapted to vegan ingredients without losing the pancakes' thick fluffy texture or delicious taste.
- 1.5 cup All-purpose flour (90 grams)
- 1.75 tsp Baking powder
- 1.5 tsp Raw Turbinado sugar
- ,75 cup Almond non-dairy milk (184 grams)
- 1.5 tsp The Neat Egg (Vegan egg substitute)
- 1.5 tbsp Earth Balance non-soy vegan buttery spread (1 Tbsp + 1.5 Tsp)
- 1 cup Mixed berries (190 grams. For fruit compote.)
For fruit compote, place 1 cup of mixed berries in a pan and cook for a few minutes over medium heat until desired consistency. If available, fresh berries are best otherwise use frozen berries.
Mix flour, baking powder, sugar, and "The Neat Egg" powdered egg substitute in a large bowl.
Add the almond milk and melted butter substitute to the dry ingredients and mix. Stir until the dry ingredients are fully incorporated but don't over-stir.
On a griddle, over heat set to medium, pour the batter into circles about 4 inches in diameter..
After bubbles are visible and the edges are defined and slightly raised (about 2 to 3 minutes), check by gently lifting pancake to see if underside is a golden brown. Flip the pancakes for an equal amount of time.
Serve with fruit compote and maple syrup.
The powdered vegan substitution for eggs is The Neat Egg. It's used in recipes where egg is a binder (such as this one). Ingredients are chia seeds and garbanzo beans. The Neat Egg is also non-GMO and gluten-free. Although instructions specify mixing water in a ratio of 2 to 1 to the powder beforehand, I've specified adding the powder to the recipe's dry ingredients and simply increased the almond milk instead. This results in easier mixing in the batter.