October is VeganMoFo, the Vegan Month of Food. We spent the weekend with friends in Westport enjoying the sun and surf. We all took turns preparing meals for each other, and my pancakes were such a hit on Saturday morning that I was asked to make them again on Sunday! This recipe is incredibly easy and people are surprised to learn that the pancakes are vegan.
Ingredients
- 1 cup flour
- 1 Tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup soy milk
- ¼ cup applesauce
- 2 Tbsp oil
- 1 tsp vanilla (optional)
Directions
- Mix all ingredients in a small mixing bowl—it’s easier to whisk the dry ingredients together then add wet ingredients to the bowl.
- Drop a few beads of water on the skillet or griddle to make sure the surface is hot enough to cook the pancakes.
- Pour ¼ cup of pancake batter on the surface.
- When you see the perimeter begin to set and bubbles appear throughout the surface, flip that pancake!
- Wait 2-3 minutes for the other side of the pancake to cook then remove from the skillet/griddle.
Tips
- Use a seasoned cast-iron skillet (or non-stick pan) with nary a drop of oil added to the surface. You read that right. Do not use any additional oil.
- Keep the skillet or griddle at slightly below medium heat, the surface will gradually increase in heat and your pancakes will never turn a dark color (unless you aren’t paying attention)
- Use applesauce with little or no added sugars. Cinnamon applesauce gives pancakes a great flavor!
- Add ¼ cup frozen blueberries to make blueberry pancakes. Fresh blueberries are an ungodly mess.
I like to spread a bit of vegan buttery spread atop each pancake to give them a nice flavor. Serve with agave nectar or maple syrup—if you are feeling adventurous, make your own fruit syrup. Makes about 5-6 pancakes.