Cloud 9 Pancakes
Editor's Note: What can be better than pancakes? Give your mornings a wonderful start with this Cloud 9 Pancakes recipe. These vegan pancakes will be a great addition to your everyday breakfast menu, but are also elegant enough to serve in your next brunch or family breakfast, too. You don't need to be vegan to appreciate this breakfast recipe, either. You'll love how easy it is to make these light-as-a-cloud pancakes!
This is the best vegan pancake recipe you will ever make. You deserve it. To make this soy free, use soy-free Earth Balance.
Serves2 to 4
Preparation Time5 min
Cooking Time10 min
Make Ahead RecipeYes
Recipe CourseMain Course
Taste and TextureLight, Sweet
Type of DishBread, Pancakes, Quickbreads
- 1 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons baking powder
- 1 tablespoon sugar
- Egg replacement mixture (see below)
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 3 tablespoons vegan butter, melted
- Maple syrup and vegan butter, for topping
- 3 tablespoons water
- 1 tablespoon Ener-G Egg Replacer
In a medium bowl, combine the flour, cornstarch, salt, baking powder, and sugar. In a small bowl, make the egg replacer and combine it with the almond milk and vanilla. Using a whisk, combine the wet and dry ingredients and mix gently until combined. You want some lumps. Gently fold in the melted butter. Make sure the batter is still lumpy and thick.
Heat a griddle or skillet over medium-high heat and coat lightly with oil. A spray-on oil works best to avoid over-oiling. Use a dry measuring cup to pour 1/4 cup of batter in a circle. Cook until the surface of the pancake has small bubbles all around, 3 to 5 minutes, then flip. Ideally you should only have to flip once.
On your serving plate, stack the pancakes high to seem impressive, or, as Darth Vader would say, "most impressive." Top with butter and maple syrup and voilà! Pancake ninja.
Egg Replacement Mixture
Pour the water into a small pot and bring it to a slow simmer. Slowly add the egg replacer and whisk vigorously for 1 to 2 minutes, then remove from the heat and set aside for about 1 minute. The consistency should be think and gelatinous. One batch equals one egg.
2014 Ayinde Howell