Vegan Pancakes

Many thanks to the compassionate cook, Colleen Patrick-Goudreau for allowing me to post her fabulous vegan pancake recipe!

Makes 8-10 pancakes | Vegan | 30 minutes

Ingredients

• 1 cup (125 g) unbleadched all-purpose flour (or use 1/2 cup [65 g] all-purpose and 1/2 cup [65 g] whole wheat flour)
• 1 tablespoon (4.6 g) baking powder
• 1/4 teaspoon salt
• 1 cup (235 ml) nondairy milk
• 2 tablespoons (30 ml) canola oil or non-hydrogenated, nondairy butter, melted
• 3 tablespoons (45 ml) liquid sweetener, such as pure maple syrup, apple juice concentrate, or orange juice
• Additional oil or butter for cooking (optional)

Directions

Combine the flour, baking powder, and salt in a bowl. In  a separate bowl, combine the milk, oil, and sweetener.

Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. (Don’t overmix, or the pancakes will be tough.)

Heat a nonstick griddle or saute pan over a medium-high flame. (You may add some oil to the griddle/saute pan and heat until hot, but with a nonstick pan, you don’t even need it.)

Pour the batter onto the griddle to form circles about 4 inches (10 cm) in diameter. Cook the pancakes for a couple of minutes on one side until bubbles appear on the surface. Slide a spatula under the pancake and flip it over. Cook the pancakes on the other side for another 2 minutes or so. Continue until golden brown on each side, about 4 minutes in all.

Colleen is an amazing vegan chef. For more of her recipes, check out her book The Joy of Vegan Baking and her Web site, www.compassionatecooks.com, with many vegan diet resources including an awesome podcast.