Making pancakes used to be very daunting for me. I couldn’t make them without the pancake sticking to the pan and I always ended up smashing it instead of flipping it. Since I don’t like using a non-stick pan, I found that a stainless steel pan works just as well. If you preheat it while it’s empty and then coat it with a thin layer of oil and cook on a medium heat you will get perfect pancakes every time. So pancakes have become a regular item on my breakfast list and as long as I get a spare twenty minutes in the morning, I can make nice pancakes for myself.
Health Index: ⅘ (4 to 5 times a week)
Kitchen Gadgets: Frying Pan
½ cup whole wheat flour
½ tsp baking powder
½ cup organic soy milk
1½ tsp canola oil
1. Mix flour and baking powder, set aside.
2. Add ½ tsp of the oil to the soy milk and beat vigorously, until they’re well incorporated and there is a nice foam.
3. Add the oil and soy mixture to the flour and use a whisk to mix well.
4. Heat the stainless steel pan for 1-2 minutes, turn down to medium heat, then add ½ tsp oil, turning the pan around to let the oil coat it. Add ¼ cup of the mixture for 2 large pancakes or ⅛ cup to make 4 small pancakes. Fry until the edge appears golden and crispy, flip and continue to fry for a minute or two until it’s done. I estimate it takes about 3-5 minutes per side, depending on the heat of your stove.
There is nothing in the pancake, so you can pair it with vegan chocolate spread, nut butter, jam or agave nectar.