You don't need eggs and dairy for super-fluffy pancakes-the extra baking powder in this recipe helps with that. We love the flavor and tenderness that coconut oil gives these easy-to-make pancakes.
Preheat the oven to 250 degrees F. Whisk together the flour, sugar, baking powder and 1 teaspoon salt in a medium bowl. Whisk together the soy milk, coconut oil and vanilla in a second medium bowl (don't worry if the coconut oil clumps). Add the soy milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps).
Heat a nonstick griddle or large nonstick skillet over medium-low heat. Add 1 teaspoon of the vegetable oil. Once the pan is hot, add three 1/4-cup mounds of batter, evenly spaced, and cook until the pancakes begin to bubble and are golden brown, 4 to 5 minutes. Carefully flip the pancakes and cook until the underside is golden brown and the pancakes are cooked through, 3 to 4 minutes (adjust the heat as necessary for consistent browning). Repeat with the remaining vegetable oil and batter. Transfer the cooked pancakes to the oven to keep warm. Serve 2 per person with maple syrup, nut butter, jam or your favorite topping.
Tools You May Need
Copyright 2014 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.