About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Vegan Pancakes

This is a follow up to the Gluten-Free & Vegan Pancakes I posted the other day. Dylan’s friends were over and I made them the GF-Vegan pancakes but today I wanted to try regular vegan pancakes. Found these on-line and they are wonderful. You absolutely can not tell the difference between these and regular egg and milk pancakes. They are really fast to make and I plan on making chocolate ones tomorrow. Dylan actually ate his entire pancake. I will experiment with this recipe like use almond milk instead of soy and different types of sugars and add some flavours. Sorry the picture is a little blurry.

Vegan Pancakes

1 cup all-purpose flour
1 tbsp sugar
2 tbsp baking powder
1/8 tsp sea salt
1 cup soy milk
2 tbsp vegetable oil

  1. Combine the dry ingredients (flour, sugar, baking powder and salt) in a bowl.
  2. Add the wet ingredients (milk and oil) and mix until no lumps.
  3. Heat a lightly oiled skillet over medium-high heat.
  4. Pour 1/4 cup pancakes onto the skillet and wait until bubbles form (2-3 minutes) and flip for another 1-2 minutes.
  5. Serve with vegan margarine, maple syrup or any topping you like.


Vegan Pancakes

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