These pancakes are super light, fluffy, and very vanilla! You can't tell they are vegan at all, and they were definitely some of my favourite vegan pancakes to date. I topped mine with a big spoonful of crunchy peanut butter and pure maple syrup - it was heavenly.
1/2 cup whole wheat or all-purpose flour - I used whole wheat
1/2 cup quick oats (or substitute with 1/2 cup more flour)
1 Tbsp. sugar - Omit if you use sweetened vanilla soy milk because that will make it sweet enough
2 Tbsp. baking powder
1 cup vanilla soy milk - I used So Good sweetened vanilla soy milk
1 Tbsp. canola oil
1 Tbsp. unsweetened applesauce
2 tsp. vanilla extract
In a large bowl, combine the flour, quick oats, sugar (if using), and baking powder. In a separate bowl, combine the soy milk, oil, applesauce, and vanilla. Add the wet ingredients into the dry ingredients and stir until just combined and no large lumps remain.
Heat a griddle or large frying pan to medium heat, and grease with vegan margarine, oil, or cooking spray. Spoon 1/4 cup measurements of pancake batter onto the greased griddle. Cook for 1-3 minutes, until bubbles appear on the top or the edges of the pancakes look cry. Carefully flip to the other side and cook for another 1-2 minutes. Repeat with remaining batter.
Top with your favourite pancake toppings and enjoy! This recipe makes about 10-12 pancakes, so double the recipe if you are serving more than 3-4 people.
*Recipe adapted from My Little Celebration