I know of some who turn their noses at the sight of the word ‘vegan’ in recipes. In fact, there are some who immediately gloss over vegan food blogs or Instagram accounts primarily on differing dietary preference reasons alone. It is a grossly common misconception that vegan foods and/or recipes are tasteless, bland, and lacking in texture and complexity of flavour because of the absence of fundamental go-to’s like eggs and dairy.
My first foray into vegan baking began when lil A started on solids, and I chose to strictly adhere to the no-eggs-and-milk-before-one rule, fearing any allergy on this lil bub of mine. It was difficult, and needed some getting used to, especially since I also opted to administer a refined sugar-free diet for her, turning to dates and bananas for natural sweetness. Now that we are assured that A is allergy-free, and loves her eggs and milk, I still turn to vegan recipes not only for the ease (oh you know those days when eggs or milk mysteriously disappears), but to share with other parents who may have difficulty baking / cooking for their little ones with allergy. And when they taste as good as these you’ll-never-guess-they-are-vegan fluffy pancakes, I know I had to share.
Unlike my previous dairy, sugar and egg-free pancake recipe, this one calls for regular all-purpose flour (which you still can substitute with gluten-free oats for a GF-friendly version), and no bananas (for those who aren’t fans of bananas, or don’t have any on hand). I’ve included substitution tips and recipe notes at the end of the recipe, so you’ll know how easy and versatile this recipe is. So if you’re having trouble with the previous recipe (some can’t flip it, some find it undercooked), try this one instead!
Fluffy Vegan Pancakes (dairy-free, egg-free, refined sugar-free)
(adapted from here)
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons maple syrup
1 cup soy milk (or water will do)
1.5 tablespoons extra-virgin olive oil
1/2 teaspoon vanilla essence
Sift flour, baking powder and salt into a medium bowl.
Make a well in the middle, and pour in maple syrup, vanilla, oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Heat up a lightly-greased griddle or nonstick pan to medium low.
Pour in the pancake batter about a scant 1/4 cup at a time.
Cook until golden brown on both sides. Serve warm on its own, or with a topping of your choice.
The pancakes work better on the smaller side; easier to flip.
Soy milk (or other non-dairy milk) works out much better in flavour, as opposed to water.
Replace up to 1/2 cup of all-purpose flour with whole wheat flour or spelt flour for wholegrain goodness.
Substitute evoo with an equal amount of melted coconut oil or butter for added flavour.
Substitute maple syrup with an equal amount of honey (non-vegan) or sugar (not refined sugar-free).