What a treat to start the day with these light and fluffy pancakes. Be sure to use all-purpose white flour, because whole wheat flour makes them heavy.

Makes 8–10 pancakes

INGREDIENTS

• 2 cups all-purpose flour
• 1 heaping tbsp. soy flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• pinch salt
• 2 tbsp. sugar
• 2 cups plus 2 tbsp. soy milk
• 1/2 tsp. vanilla extract
• sunflower oil, for frying
• warmed maple syrup and nondairy butter, to serve

INSTRUCTIONS

1. In a large bowl, combine flour, soy flour, baking powder, baking soda, salt, and sugar.
2. Add the soy milk and vanilla, and stir until you have a thick batter.
3. Lightly oil a nonstick skillet or griddle with sunflower oil and place over medium heat.
4. Gently pour a ladleful of batter into the pan.
5. Wait until bubbles appear all over the surface of the pancake, then flip it over and cook on the other side until golden brown.
6. Continue with the remaining batter while keeping the cooked pancakes warm under a clean cloth.
7. Stack the pancakes on small plates and serve with warmed maple syrup and nondairy butter.

VARIATIONS:

SPICY CURRANT PANCAKES:

• Prepare the basic recipe, adding 1/2 cup currants, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground allspice to the batter.

RASPBERRY AND VANILLA PANCAKES:

• Prepare the basic recipe, stirring 1/2 cup crushed raspberries into the batter. Also use the seeds scraped from 1 vanilla bean in place of the vanilla extract. Serve garnished with whole raspberries and soy yogurt.

FLUFFY PANCAKES WITH BACON:

• Prepare the basic recipe. Serve with 8 slices of vegan-approved bacon alternative, pan-fried in a little sunflower oil, and patted dry with a paper towel.

DOUBLE BLUEBERRY PANCAKES:

• Prepare the basic recipe, adding 1/2 cup fresh blueberries to the batter. Serve with blueberry syrup and garnish with blueberries.