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I made these pancakes yesterday for my family, and wanted to share the recipe with all of you! I have been using the same basic recipe for a number of years and it is a very reliable recipe. I’ve tried other recipes, and always come back to this one. I like to use Bob’s Whole Wheat Pastry Flour, as it has the nutritional profile of whole wheat flour but is lighter tasting, which my daughter prefers. You can get a coupon for the flour on their website, and every month you are allowed 2 prints. (Update 2020: Now you have to request a coupon directly.) I stock up on this at Sprouts when it goes Buy 1, Get 1 FREE (usually in December) and use 2 coupons. The cost of the flour is then close to what I could get white all purpose flour for per pound in a 25 lb. bag.
I cook my pancakes 6 at a time on a non stick electric griddle. Adding a little oil to prevent sticking is optional.
I usually make a quadruple batch of these; they store well in the fridge or freezer.
This recipe is adapted from the cookbook, “The Compassionate Cook” that was published by PETA.
Makes 6 large pancakes
Vegan Buttermilk Pancakes (oil free!)
- 1 cup flour (I use Bob’s Whole Wheat Pastry Flour)
- 1 TB sugar (can omit for sugar free, or add 1 TB maple syrup)
- 1 TB baking powder
- 1/8 tsp. salt
- 1 cup soy milk (any plant-based milk will work)
- 1 TB lemon juice
Pre-heat griddle or pan. Add lemon juice to milk and stir. Set aside to curdle. Measure flour, sugar and salt into a mixing bowl. Sift in baking powder (this helps prevent any bitter clumps of baking powder). After milk has curdled (it only takes a couple of minutes), add to the dry ingredients in the bowl. Mix lightly until just combined. Do not over mix. If the batter seems too thin, add more flour. If it seems too thick, add more milk. Use about 1/3 cup batter to make each pancake. I use a ladle for this purpose. Cook until bubbles form around edges and bottom is golden brown. Flip and cook until golden brown on other side.
What to serve with the pancakes:
Since mostly giving up processed sugar, I like to eat my pancakes with maple syrup. The best price I have found is at Costco for $11.49 a liter (33.8 oz.). If you are ok with sugar, you can always buy pancake syrup, but it is easy and cheaper to make your own. It tastes better, too! Here is the recipe I use for homemade syrup: Cheater Pancake Syrup
You’ll need maple flavor if you make the syrup. This is the one I purchased most recently, it’s very good. Lasts a long time, too!
These pancakes are also delicious with fresh fruit, and even coconut cream and chocolate chips for something more dessert like. And, even plain or with a little applesauce for a healthier slant.
Besides being delicious, these are super cheap to make. Here’s the breakdown:
Cost of pancakes: (per 1 recipe)
Sugar (I left it out, as the soy milk was already sweetened)
Baking Powder $.04
Soy Milk $.14
Total: $.25 for 6 pancakes
=Only $.04 per pancake!
Of course you will have to add in the cost of your toppings, but this is a good example of how cheaply you can make nutritious, yummy plant-based food by buying your ingredients for the lowest prices! Enjoy! 🙂
This is the Bob’s Whole Wheat Pastry Flour I love to use for these pancakes. It tastes so good, and has a similar nutritional profile to whole wheat flours without the strong wheat taste.
This is the electric griddle I use:
I like to heat up the maple syrup and serve it in a ceramic syrup jar like this: