I am Jordan’s pancake apprentice; add to that a healthy dash of our Star Wars obsession, and a very appropriate title is born! This is a no-fail, fast, fantastic breakfast recipe! It also makes great waffles! Be sure to use the wheat flour for the ultimate flavor experience. Serve with organic raw peanut butter and organic pure maple syrup. Makes 20 small cakes.
Recipe adapted from How it all Vegan!, page 44,
By Tanya Barnard and Sarah Kramer, 1999.
1 cup whole-wheat flour
1 cup white flour (or another cup of wheat flour)
1 tsp baking soda
1 tsp aluminum-free baking powder
2 1/2 cups plain soymilk
2 tbsp grapeseed oil
dash of sea salt
In a large bowl, sift the flour, baking soda, and baking powder together. Add the soymilk and oil and mix together carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Portion out about 1/4 cup of batter onto a lightly greased, medium-heat, non-stick pan/griddle. When the pancake center starts to congeal and bubble, flip it over and cook the other side until golden brown. Repeat steps until batter is all used up. Keep cakes warm in a covered pot until ready to serve.