| Fluffy Vegan Pancakes
1 cup of whole wheat flour
1 cup of unbleached white flour
1 tablespoon of baking powder
2 cups of soy milk
1 tablespoon of vegetable oil
Stir the flour and baking powder together in a large bowl. In a separate bowl, combine the soy milk and oil, and whip for about 1 minute. Pour the soy mixture into the flour mixture. Stir just to combine. Don't worry about the lumps.
Lightly oil a medium skillet. Heat over medium heat. When a few drops of water sprinkled on the skillet sizzle or bead up, the pan is ready.
For each pancake, pour 1/2 cup of the batter onto the skillet. Cook until the pancakes begin to bubble, about 3 minutes. Turn with a spatula, and cook until the underside is lightly browned. Serve with maple syrup. Thinner pancakes add more soy milk. Makes two servings |
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