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Vegan Pancakes

Created by KittenCal on April 30, 2013

3/4 cup unbleached white flour
3/4 cup whole-wheat pastry flour (see note in descrition)
3 tablespoons agave nectar (or another liquid sweetener, such as maple syrup or rice syrup)
2 teaspoons baking powder
4 tablespoons arrowroot powder (cornstarch can substitute if necessary)

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.