I am a breakfast person.
I know plenty of people who skip breakfast most days (my husband among them) and I used to count myself as one of those. I usually ate a combination of breakfast/lunch somewhere in the late morning or early afternoon. These days, though, I tend to wake up hungry, my stomach growling before I’ve finished my cup of coffee. Which usually leads to me cooking a bowl of oatmeal (substantial, nutritious, and cheap). After eating oatmeal nearly every morning this week, though, I decided it was time for something different.
I mixed up a batch of these pancakes (based on this recipe), cooking some and refrigerating the rest of the batter for another morning (how long can you refrigerate pancake batter anyhow?). They’re probably some of the fluffiest pancakes I’ve ever had:
1 1/4 c. flour (whatever kind you want; I used whole wheat)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice (optional)
1 1/4 c. soy milk
1 tsp. vanilla (or you could just use vanilla soy milk I suppose)
1 Tbsp. vegetable oil
Wisk all the dry ingredients together in a large bowl. Add the soy milk, vanilla, and oil and stir with a fork until smooth. Cook on a lightly oiled skillet over medium-high heat until lightly browned on both sides (they don’t get the same golden brown as regular pancakes). I found that sometimes it helps to spread the batter a bit after you pour it since it ends up fairly thick. Serve with your choice of toppings (I prefer a little bit of honey or applesauce; my husband can’t eat them without lots of syrup).
(Note: you can also use just water instead of the milk if you’d like, like the recipe suggests. I tried it with water the first time and it was alright, but I thought they tasted better with the soy milk and vanilla)