With thanks to Katherine at the ppk, I post my own version of eggless pancake batter to which I have happily replaced some of my original measurement of “still” water with seltzer.

Vegan Pancakes
The Dry goods
scant 2 Cups all-purpose unbleached flour*
2 tsp ground flax seeds**
1 tsp wheat germ
2 tsp baking powder
1 or 2 dashes of salt
2 tsp raw sugar

The Wet stuff
1 ¼ Cup soy milk
½ C seltzer water
1Tsp fresh lemon juice
1 tbsp flax oil
1 or 2 tsp water to thin out batter as needed (I like it on the thin side. Makes ‘em lighter.)

Coat cast iron skillet or griddle with a tsp of margarine and heat at Medium temperature. Dissolve sugar in lemon juice. Add remaining wet ingredients. Combine dry ingredients in separate bowl. Pour in wet ingredients and stir to blend without over mixing. Let rest 5 minutes. Stir again once or twice. Measure out batter in ¼ C each onto heated griddle. When taking off of griddle spread a little bit of margarine on top. Serve with maple syrup, all-fruit jam, peanut butter, honey or sprinkle with cinnamon sugar.

*Since the first try, sometimes I have measured out 1 1/2 C flour; ½ C whole wheat pastry flour
**Flax seeds are often used to sub out eggs and so I originally added these during my quest for a vegan pancake. They add omega 3’s, a little protein, fiber and antioxidants. Be sure not to add any more than 1Tbsp, however, as it will elicit an odd aftertaste.

See The Great Egg Debate

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