Down Home Pancakes Vegan Recipes

VEGAN OVERNIGHT PANCAKES

Steps:

• Pour milk into a blender. Add flour, oil, sugar, baking powder, vanilla extract, and salt. Blend for a few seconds until combined. Scrape flour off the sides and continue blending until smooth. Cover and refrigerate batter, 8 hours to overnight.
• Blend water into the batter to restore the consistency.
• Preheat oven to the lowest setting; place a plate inside.
• Heat a nonstick skillet over medium heat. Pour a portion of the batter into the middle of the ungreased skillet. Cook until pancake starts to set and darken in color, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Place on the plate in the oven to keep warm. Repeat with remaining batter.

VEGAN PANCAKES

Steps:

• Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

DOWN HOME PANCAKES

Steps:

• In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda & salt, then set aside.
• In another mixing bowl, whisk together the water, milk, egg, maple syrup & butter, blending well.
• Pour wet ingredients into the flour mixture, & mix together with a wooden spoon.
• Heat the oil in a large frying pan over medium heat.
• For each pancake, pour 1/2 cup of batter into the frying pan & spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly & the edges are dry.
• Using a spatula, turn the pancakes over & cook for another minute, or until the bottoms are golden brown.
• Serve hot with the topping of your choice.

DOWN HOME PANCAKES (VEGAN)

Steps:

• In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda & salt, then set aside.
• In another mixing bowl, whisk together the water, soy milk, flax meal, maple syrup & just 1 tablespoon of canola oil, blending well.
• Pour wet ingredients into the flour mixture, & mix together with a wooden spoon.
• Heat the 2 tablespoons of canola oil in a large frying pan over medium heat.
• For each pancake, pour 1/2 cup of batter into the frying pan & spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly & the edges are dry.
• Using a spatula, turn the pancakes over & cook for another minute, or until the bottoms are golden brown.
• Serve hot with the topping of your choice.