Prep: 15 minutes. Cooking: a few minutes per round. One batch serves about 3 people.
- large mixing bowl
- griddle (alternatively: several flat frying pans)
- large, thin spatula
- soup ladle
- 250g whole wheat flour
- 4 Tablespoons sugar1
- 15g baking powder
- 1 teaspoon salt
- 480mL unsweetened1 rice milk (alternatively: oat, almond, or soy milk)
- 2 Tablespoons vinegar
- 2 teaspoons vanilla extract (or mix vanilla and almond 2:1)
- chocolate chips
- raspberries
- banana
- maple syrup
- that's the only topping
- stroop is gross, don't use it
You'll also need some vegetable oil for the griddle.
- In a large mixing bowl, combine dry ingredients.
- Slowly add the plant milk while stirring.
- Mix thoroughly until no clumps remain.
- Add the rest of the wet ingredients and stir.
- Preheat the griddle or stove to ~150°C.
- Important: Let the mixture sit for 5 minutes to allow the reaction between the baking powder and vinegar to slow down.
To make banana pancakes, use banana batter instead of regular batter. To make some banana batter:
- Seal a banana in a sandwich bag.
- Knead it until it's a drippy mush.
- Cut open the corner of the bag and empty the banana goop into a bowl.
- Add two big ladle scoops of batter and stir.
Note: these pancakes may take less time to cook. Don't overcook!
- Spread a small amount of oil onto the griddle.
- Ladle out some batter (banana or regular) onto the griddle.
- Add any other mix-ins now.
- After a couple minutes, peek at the edge of the underside of the pancake with a spatula.2
- Once the pancake turns a light brown, coax the spatula under it gently and flip.
- Pancakes are ready when both sides are light brown.
- Serve each pancake immediately to good friends.