From the cookbook Vegan Yum Yum!
Makes approximately 25 silver-dollar sized pancakes (about enough for two people).
1 1/2 cup almond or soy milk
1 TBS sugar
2 TBS oil
1 cup spelt flour (you can substitute all-purpose flour*, but the spelt flour adds an amazing sweet flavor to this recipe)
1/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp extract (any flavor, I used orange, but vanilla is a no-brainer)
1-2 TBS water, to thin batter (if needed)
Add milk to your blender. Add remaining ingredients, except the water, and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.
In the morning, place the blender back on the base and add 1-2 Tbs of water, blend to mix. This re-thins the batter that had thickened overnight.
Preheat oven to 200º F and put an oven-safe plate on the middle rack. Heat a non-stick skillet over medium heat. Pour the batter directly into the center of the ungreased, heated pan. I prefer silver dollar sized pancakes (2 1/2 to 3″ in diameter), but you can make any size you want. This batter will create fairly thin pancakes, which are great for staking and eating!
After a few minutes of cooking, the batter will start to bubble and set; flip your pancake! If your pancake doesn't look properly brown by this time, turn the heat up. If the pancake looks overly brown, turn the heat down.
As the pancakes finish cooking, stack them on the plate in the oven (this will keep the whole stack warm and soft while you’re cooking the others).
Serve with vegan margarine (Earth Balance) and real maple syrup.
Vegan or not, these are simply wonderful pancakes to make and share!
*If using only all-purpose flour for this recipe, you may need to add more liquid. Regular flour absorbs more moisture than spelt.
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