Saturday, May 22, 2010

Mini Freezer Pancakes Recipe (Vegan)

I created this recipe for Sam to eat with breakfast a few times a week with maple syrup. It took me a long time to get this recipe just right (notice the odd sugar measurement and the addition of vanilla). I make mini pancakes so she can just pick them up and eat them (finger food) and I freeze them so they last a while, although she especially loves them fresh off the skillet. I also regularly make these with rice flour. You can make normal-sized pancakes with this recipe, too.

Mini Freezer Pancakes Recipe

1 cup unbleached flour
2 tbsp + 1 tsp sugar
1 tsp baking powder
1/4 tsp salt

1 cup water or vegan milk
3 tbsp vegetable oil
1/2 tsp vanilla extract

Mix together dry ingredients. Add wet ingredients and mix thoroughly. Heat a skillet sprayed with non-stick cooking spray to Med High heat. Use a tablespoon to spoon 4 or 5 mini pancakes onto the skillet at a time. Pancakes will bubble, rise, and lose their shine after about 1 minute 10 sec. Flip them and cook for 1 minute more. Remove from heat and let cool on a sheet of wax paper. Makes 24 mini pancakes or 6 regular sized pancakes.

When they are cool you can lay 9 at a time out on a paper size sheet of wax paper, stack the sheets, then put in a large Ziploc bag for freezing.

If using rice flour to make these pancakes, use the following instead of the unbleached flour above, and grease your skillet really well:
2/3 cup brown rice flour
1/3 cup white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)

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