My dad is visiting from out of town again this weekend and I wanted to make him something for breakfast other than toast or oatmeal, which is what he always eats when he's here. Variety is the spice of life, right? Unfortunately, he isn't into scrambled tofu, or cereal with non-cow milk, or smoothies which is my usual fare. So I made him pancakes.
Not just any pancakes.
This is the very same recipe my mom used to make when I was growing up. Or mostly anyway, because I veganized it. Shh! Don't tell my dad though, he'll never know the difference.
1 1/3 cups unbleached flour
3 tsp baking powder
1/2 tsp salt
3 tbsp sugar
3 tbsp ground flax
1 1/2 cups soy milk
2 tbsp melted Earth Balance margerine (or oil)
1/4 tsp vanilla extract
Stir together flour, baking powder, salt, sugar and flax. Make a well in the center of dry ingredients and slowly add the soy milk, melted EB and vanilla. Stir quickly until ingredients are just mixed. Do not over mix! Batter may seem lumpy but this is normal.
To make them mini-sized as I did, use a 1/4 cup measuring cup to pour batter on hot grill. They're ready to flip over when there are uniform bubbles throughout, and the edges are dry. Top them with fresh fruit & syrup, or if you're my dad you'll eat them slathered in crunchy peanut butter.