vegan pancakes

from whole foods

Guinea-pigged these on my Goat-House roommates in preparation for MLK 2006, and they were pronounced the best waffles they've ever had. Hella good.

    Dry Ingredients
  • 1 cup unbleached organic white flour
  • 1/4 cup whole wheat pastry flour
  • 2 TB natural cane sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • cinnamon, to taste

  • Liquid Ingredients
  • 2 TB canola oil
  • 1/2 cup water
  • 3/4 cup soy milk
  • 1/2 tsp vanilla
  • 3/4 cup frozen blueberries or other frozen small-size fruit (optional)

  • Toppings
  • non-hydrogenated vegan butter spread
  • pure maple syrup

In a medium bowl, combine all dry ingredients. In a separate bowl, combine liquid ingredients and add to the dry, mixing well. Prepare a griddle to medium-high heat. Using 1/4 cup batter for each pancake, cook on one side until bubbly, turn and cook on the other until done. Serve with vegan butter and maple syrup.

Make about 10 mid-sized pancakes per batch.