1 March, 2020
Moocakes – Totally Vegan Pancakes that ROCK!
Necessity is the mother of invention… During a snowy winter morning, I found myself in the dilemma of making pancakes, and missing some ingredients (like eggs). Hubby and I scrambled to find a new recipe. After some internet research, modifications, tweaks and repeated testing, I believe we’ve got a seriously formidable (and totally vegan) version of pancakes.
Warning: These make ridiculously fluffy pancakes!
Ingredients:
- 2 cups flour
- 2 Tbsp sugar
- 1/4 cup (or 4 Tbsp) baking powder
- 1/8 tsp salt
- 2 cups soy milk
- 1/4 cup (or 4 Tbsp) extra virgin olive oil
Instructions:
Carefully place all dry ingredients into a large bowl, stir with a whisk to combine. Create a well in the center of the dry ingredients. Pour the wet ingredients into the flour mixture and stir until well moistened.
Don’t over mix the batter.
Heat a nonstick griddle (or pan) over low-medium heat. Spray lightly with cooking oil spray. Alternatively, if you don’t have cooking oil spray (as I often don’t) pour about a tablespoon of oil onto the griddle and wipe with wadded paper towel to spread evenly.
*Note: if you’re a fan a butter, by all means, USE BUTTER! Just know that butter isn’t vegan, so in keeping this recipe vegan we’ll use oil. I actually prefer extra virgin olive oil and it works well for these pancakes because of the low cooking temp.
Pour about 1/4 cup of batter per pancake. Cook pancakes for about 2 minutes, or until bubbles appear on the surface and the bases are golden brown. Flip and cook until golden, approximately 1 minute more.
Transfer to a warm plate (I like to keep my “done plate” in a warm oven, no hotter that 200°f).
Repeat with remaining batter, spraying/greasing pan between every batch as needed.