Okay, the kitchen is a mess, and I am on complete sugar rush from trying multiple pancakes, but we have a winner for the best vegan pancakes.

I have to admit, that I was not hopeful when I began, as I couldn\’t see how the pancakes could be good without the eggs to bind them, but I got a serious surprise. They tasted great without the eggs. I really couldn’t tell a difference.

I tried at least 6 recipes and most were a disaster, as they had instructions like 2 Tbsp of baking powder rather than 2 tsp (it blew up like a volcano!) and those sorts of things and they just didn’t work properly.

I came up with two recipes, a basic one and then a slightly more cakey one and I will leave it to you to decide which one you feel is best. Although I must say the basic one seemed fine to me.

Ingredients

Basic Vegan Pancakes

1 cup of AP Flour
2 tsp of Baking Powder
1/4 tsp Salt
1 cup Soy Milk 
1 Tbsp Maple Syrup
2 Tbsp Vegetable Oil

A Little Extra Something Vegan Pancakes

1 cup of AP Flour
2 tsp of Baking Powder
1 Tbsp Egg Replacer, I used the Ener-G brand.
1/4 tsp Salt
1 cup Soy Milk 
1 Tbsp Maple Syrup
2 Tbsp Vegetable Oil

Begin by putting your pan onto a medium heat and then begin preparing your batter. Mix all dry ingredients together and then gently whisk in the wet ingredients. Make sure al the ingredients are incorporated, but not over mixed or the pancakes will be tough. A few lumps are fine.

Lightly oil your pan and then pour 1/4 – 1/2 cup of batter and cook until just slightly browned around the edges (a lot of recipes say to wait until you see bubbles on top, but I find that they are often burned by this time, but do what works for you) and flip and finish until a golden brown. 

Serve with a non dairy butter like Earth Balance and warm maple syrup.