These delicious vegan pancakes were created in response to the maple-bacon craze that has swept over the nation's food scene in the last few years, and after you make these, you'll understand why it did! For non-vegans and non-vegetarians, you can substitute real bacon, but the vegan bacon has been such a hit with even my meat-eating friends, that I'm not sure I'd make them any other way!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
- 1 cup all-purpose flour
- 2 t. baking powder
- 1/8 t. salt
- 1 cup and 1 T. vanilla soy milk or almond milk
- 3 T. dairy-free sour cream, such as Tofutti
- 1 T. maple syrup
- 1 t. maple extract
- 1 cup coarsely chopped vegan bacon
- Maple syrup, for serving
1. In a large mixing bowl, combine the flour, baking powder, and salt, mixing until well-mixed. Add the dairy-free soy milk, dairy-free sour cream, maple syrup, and maple extract, mixing until just combined (mixture will still be a little lumpy). Fold in the chopped vegan bacon, mixing until evenly distributed.
2.Lightly grease a large skillet or griddle with dairy-free soy margarine, and place on the stove over medium heat. Pour the batter on to the griddle or skillet, 1/4-1/3 cup of batter for each pancake. Cook each pancake on the first side until bubbles appear on the surface, then flip with a spatula and cook until both sides are golden brown. Continue until all of the batter is used. Serve pancakes immediately with maple syrup.