Vegan Pancakes Recipe

"Adaped from the book, Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World, Author- Adair Moran/ Victoria Moran is the author of 11 books, and is also an inspirational speaker, a vegan lifestyle coach and certified holistic health counselor NOTE; use whole-wheat pastry flour, not bread flour, it won’t work for pancakes. If you don’t have whole-wheat pastry flour, use all unbleached white flour"

Step by Step Method

Step 1

Prior to cooking, chill all ingredients; this includes dry ingredients and mixing bowls, if possible. Then, in a medium bowl, combine and thoroughly whisk together all dry ingredients. In another bowl, stir together all wet ingredients. Next, create a depression in the middle of the dry ingredients and pour about one-quarter of the liquid mixture into the depression. Begin whisking ingredients together, gradually adding additional liquid as you whisk. (Whisk only as much as is needed to combine the ingredients; a few lumps are fine).

Step 2

Preheat your griddle or skillet over medium-high heat. (Well-seasoned cast iron is best, but modern no-stick surfaces work fine.) Put a little bit of the Coconut Spread on the cooking surface, and wipe across with a paper towel to form a thin, even layer. (Don’t use too much – this will fry the batter, making a soggy fritter rather a pancake).

Step 3

Once you have the right temperature, drop batter onto the hot griddle. Dropping the batter quickly onto one spot will result in a nice, round pancake.

Step 4

Flip to brown other side after bubbles have mostly stopped coming up through batter and underside is light to medium brown – about 2 to 3 minutes. Lightly brush cooking surface with more coconut spread as needed and continue to make pancakes until batter is used up.