Prudent and Practical

Every Sunday D and I try to make a special breakfast.  Since yesterday was Easter, our Sunday “ritual” was even more important.  As we gathered the materials needed for pancakes and omelets, we realized that we had used the last two eggs for a cake the other night.  Neither of us wanted to go all the way to the store for just one ingredient, so I started researching options.

What I found was “5 Minute Vegan Pancakes” at Recipezaar.  I’m pretty good for trying new things, so I had no problem with “vegan” pancakes, but D did.  Our only choices were vegan ‘cakes or no ‘cakes at all so I made them anyway.

There are only 6 ingredients in this tasty recipe…

• 1 cup flour – I used whole wheat
• 1 tablespoon sugar – I used organic unrefined sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup soymilk- I’m assuming cow’s milk would be fine if you don’t normally have soy around
• 2 tablespoons vegetable oil – I used EVOO and it worked fine; you could also use applesauce
  
• Optional: Mixed oats, berries, apples, nuts

You simply mix the dry ingredients then add in the wet ingredients and mix well.  Cook as you would for “normal” pancakes.

The Verdict:

They look like regular pancakes, are fluffy like regular pancakes, but do they taste like regular pancakes?  Even my meat-a-tarian hubby thought they were delicious.  You can’t taste the soy in them and it makes for a thick but fluffy pancake.  I would suggest adding more milk to thin the mix, because they are very thick – that could have been because I used whole instead of white flour.  I also added in a little bit more sugar.  You obviously don’t need eggs to make scrumptious pancakes – we’ll definitely be making these again.

To see the original recipe, visit “5 Minute Vegan Pancakes” at Recipezaar.