The Sixth Grader helped me make pancakes—he’s actually quite a seasoned pancake-flipper and was very explicit in his instructions. He wanted to make sure I told all of you the importance of not pressing down on the pancake once it is flipped; you lose all fluffiness. These are simple to throw together and if you’re lucky enough to have a Pancake-Flipper pro, breakfast is done in no time!
INGREDIENTS:
1-1/2 C all-purpose flour
1/2 C whole wheat flour
3 Tbs baking powder
2 Tbs sugar
1/4 tsp salt
2 C vanilla almond milk
4 Tbs vegetable oil
Cooking spray
Earth Balance margarine
Maple syrup
DIRECTIONS:
Combine flours, baking powder, sugar, and salt. Whisk in milk and oil and combine until smooth.
Spray a skillet or flat griddle and heat on medium heat. Add about 1/3 to 1/2 C of batter to make each pancake. A good rule of thumb when making these is to wait until air holes/bubbles form before flipping. Flip and cook until golden brown (and remember, no pressing down with the spatula)!
I typically keep them warm in the oven until finished, then smother with some Earth Balance and maple syrup and enjoy!
Makes about a dozen pancakes.
*I don’t recommend this batter for waffles. We tried that the next morning and it didn’t work to swell.
These look wonderful…now if only I could have your pancake flipper make a batch for me tomorrow morning! Thanks for sharing such a simple vegan breakfast idea. I love it.