Pancakes (or breakfast for that matter) are not ingrained in my psyche. I have seldom eaten them and often forget that they’re even an option to make. I guess I’ll come across a picture online and my heart will sing PANCAKES! Dude, how do I forget these bitches exists?! They’re sooo good. Well, this recipe is sooo good. I’ve tried to make vegan pancakes a handful of times over many years and they were kind of a let down. Now that I’m down to eat whatever I found this recipe to be the choice of champions. To clear up some confusion: fluffy pancakes require milk, not eggs. This is an eggless recipe. If you make this dairy free I don’t think it will come out as fluffy BUT it’s still worth making vegan if that’s how you roll. This pancake recipe is for 2 people and is half of what I used in the video/what you see in the picture. The amount I used in the video ate up way too many calories so here’s a more polite portion.
- 1 cup flour
- 1 ts sugar
- 1.5 ts baking powder
- 1 cup milk
- 1 TB water & 1 TB oil
- Mix dry together, mix water together then combine wet & dry. Don’t over mix. Use butter to cook with.
To freeze pancakes for the future:
- Lay cooked pancakes out on cookie sheet to COMPLETELY COOL
- Once cooled place cookie sheet in freezer
- Once frozen you can stack them in a freezer bag
For more details on this recipe watch my video below. This recipe was inspired by a Food recipe.
