Vegan Pancakes adapted from the Rose Bakery cookbook
Sift 1 cup (150 grams) all purpose flour into a bowl…
with 3 tsps baking soda,
throw in a pinch of salt,
2 tsps flax meal,
1 tbsp sugar,
1 heaping tsp cinnamon and
1/2 tsp ground ginger
In a separate bowl combine
4 1/2 tbsps canola oil
1 cup plus 2-4 tbsp or 8-10 ounces (sorry we’re back in the U.S. measurements. I’m confused too. But I still love my scale!) of some combination of soy milk, whole milk (probably other, less fattened milks would work too), water and plain non fat (again, try others if that’s what you have) yogurt
Barely combine the wet and dry ingredients before dropping ladles of batter into a hot, greased skillet. Watch for bubbles and when it seems like it won’t jump out of the pan and attack you, flip it.
The other thing I was out of? Maple syrup. Yeah, the sticky sweet stuff drizzled over those pancakes? Honey. Which is, I’ve got to say, a super delicious alternative… as is the apricot jam on the side.
Oh, and because I’m a stickler for protein and salt (especially at breakfast) I also fried up some tofu with tamari and black pepper. Delicious.
