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Ingredients
- 2 cups soy milk
- 2 tablespoons apple cider vinegar
- 2 cups all purpose flour
- 1/4 cup white sugar
- 1/2 tsp salt
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened applesauce
- 1/4 cup melted vegan margarine
Preparation
Step 1
Mix the soy milk and apple cider vinegar together. Set aside to curdle for 5-10 minutes.
In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda. Mix the melted
margarine into the curdled soy milk.
Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, taking care not
to over mix.
In a non-stick pan or griddle, melt some margarine over medium-high heat. Ladle 1/3 cup of batter
onto the hot pan. Take care not to overcrowd the pan, since the pancakes will puff up as they
cook.
When bubbles appear on the surface of the pancakes and the edges begin to brown, flip the
pancakes and cook the other side. It should take about 2-3 minutes per side. Keep the pancakes
warm in a low oven while you make the rest.
Note: Makes 14-16 pancakes.