This recipe comes from The Farm Vegetarian Cookbook, with only minor changes. I performed many unsuccessful experiments with vegan pancakes until I found this recipe!
Mix or sift together:
2½ cups flour
¼ cup sugar
4 tsp baking powder
1 tsp salt
Mix together and add:
1 cup soymilk
1½ cup water
¼ cup oil
Blend with a wooden spoon or whisk until the ingredients are blended. The batter should be somewhat lumpy, which makes the pancakes light. If you beat the batter smooth, the pancakes will be tough.
Heat your pan or griddle over a medium high flame. It's hot enough when watter dropped on it turns to beads and bounces across the pan. Then oil the pan slightly. Pour cakes and shake pan a little if they are too thick. Flip them when the tops bubble up. You may need to lower the flame a little to keep the pancakes from burning, but a higher flame results in lighter pancakes.
1. Add up to a cup of blended tofu for thicker pancakes (and more of them).
2. Make waffles with the same batter. Be sure to use a nonstick spray such as Pam; this batter is stickier than most waffle batter. You have been warned.
3. Sprinkle some chopped pecans into the pan and let them toast a little before adding the pancake batter.
4. Use whole wheat flour or other wholegrain flour in place of some or all of the regular flour, and decrease the water slightly. A small amount of cornmeal is nice.