I have this love-hate relationship with pancakes. I love the first bite and then hate how I feel after. The pancake-induced-nausea lasts for hours. And there is always that point in the meal where you have the bite that tips you over the edge. But you don’t know it’s the bite until it’s happening. And it happens every time.
At this point, you’re probably wondering why in the h-e-doublehockeysticks I’m posting a pancake recipe. And frankly, I am too. The best answer I can come up with is that these were too intriguing to pass up.
I also half suspect that the reason for the nausea lies in the dairy that is in most pancake recipes. And since these are vegan (i.e.—dairy-free), they should be just fine. At least, that was my rationale.
And it was right. At least for me.
The Hubster still had the pancake-induced-nausea after the meal. But it could have been due to the copious amount he ate. But, shhh. I wouldn’t tell him that.
- 1 cup flour
- 1 tbs sugar
- 2 tbs baking powder
- 1/8 teaspoon salt
- 1 cup milk rice, almond, cow
- 2 tbs oil
Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.
Add the milk and oil to your mixture.
Whisk until smooth.
Heat a large sauce pan over medium heat.
Spoon about 1/4 cup pancake mixture into pan.
When you see bubbles in the middle of the pancake, or if the edges are looking stiffened, flip to other side and cook for another 2-3 minutes. Transfer to a plate.
Repeat until the batter is gone, and try not to eat them all while you're cooking them.
Drizzle with maple syrup or topping of your choosing.
Add fresh fruit if you're feeling adventurous.
Allergen InformationNightshade free, dairy free, egg free, and soy free.
The original recipe was found here. You’ll notice a debate for the amount of baking powder in the comments. After reading through a good majority, I realized that the 2 TBS is correct (and was in the original version of the recipe). But feel free to play around with it.