Ingredients:

  • 1/2 cup soy or rice milk
  • 1/2 cup flour
  • 2 tablespoon non-hydrogenated vegan margarine
  • egg replacement for 2 eggs
  • cinnamon (to taste…maybe 1/2 tsp.)
  • confectioner’s vegan sugar (optional)
  • lemon juice (optional)

Directions:

I’ve seen versions of this in lots of places, but don’t think this particular formulation is published anywhere.

Place the margarine in a metal 9″ round pan. Place the pan in the oven, and turn the oven on to 425F. While the margarine is melting (but not burning, please!), mix the remaining ingredients in a medium sized bowl. The mixture will be somewhat lumpy — you don’t want to work all the lumps out. When the oven is fully heated, remove the pan and pour the batter on top of the melted margarine. (If the margarine started to brown/burn while the oven was heating, you can take it out early, but make sure the margarine stays melted.) Return the filled pan to the oven, and bake for approximately 15 minutes. The pancake is done when the edges are slightly brown and the whole thing is puffy. When you remove it from the oven, the puffiness will start to fall. That’s OK. Cut the pancake in half, and use a spatula to remove the finished product (may stick a little depending on how well the margarine spread around) onto warmed plates (helps keep some puffiness). Sprinkle with confectioner’s vegan sugar or lemon juice (or both) to taste.

Serves: 2 (or 1 for a big appetite)

Preparation time: