These pancakes can easily be frozen and defrosted at a later date, so make a big batch and save some time.
Ingredients
- 2 1/2 C milk
- 2 eggs
- 1 T of vanilla
- 1/3 C canola oil (or coconut oil for a healthier alternative)
- 1/2 C sugar (or natural xylitol)
- 1/4 t salt
- 4 t baking powder
- 1/2 C wheat flour
- Enough all purpose flour to thicken batter to your liking
- Wax paper
- Freezer bags
Directions
1. Take a large mixing bowl, and add the oil, vanilla, eggs and milk. (If using coconut oil and you live in a cool climate, warm it up so it’s in a liquid state.)
2. Whisk the ingredients until they’re just blended together.
3. Add the sugar and salt, and beat until the mixture is smooth.
4. Add the salt and sugar.
5. Add the baking powder and the wheat flour, and beat until smooth.
6. If necessary, add some all-purpose flour until the batter is as thick as you prefer.
7. Heat a griddle using medium-high heat. It is the right temperature when a drop of water ‘dances’ on the griddle surface. Alternatively, you can use a frying pan with a little butter or oil to lubricate.
8. Pour about 1/2 C of the batter onto the hot griddle.
9. Cook until the edges of the pancake begin to dry and the mixture bubbles.
10. Flip it over and cook for about 2 minutes more, or until both sides of the pancake are slightly browning.
11. Continue to make more pancakes until all the batter is used.
To Freeze
12. Allow the pancakes to cool completely.
13. Place wax paper on a flat surface, and place a pancake onto the paper.
14. Add another piece of wax paper to the first pancake, and place the second pancake on top.
15. Continue to alternate paper and pancakes until they’re all stacked up.
16. Add the stack of pancakes to a freezer bag. Freeze for up to 6 months.
17. To reheat, grill both sides or just pop the pancake into the toaster. If using the toaster, it might be necessary to toast for two cycles.
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