Molly's Recipes: Easy & Delicious Vegan Pancakes

Pancakes are often written off as something that you just cannot make without eggs and milk. When the occasional recipe for vegan pancakes does pop up, most people automatically assume that they will either taste bad or be way too convoluted to make. However, this recipe disproves all of these assumptions big time! Not only are these pancakes fluffy, yummy and ridiculously easy to make, they're also inexpensive too. So give em a try and let me know what you think in the comments.

Ingredients:
-1 and 1/2 teaspoons Ener-G egg replacer
-2 tablespoons water
-1/2 cup milk alternative (I use almond milk)
-1 cup Bisquick original pancake mix

1. Start by mixing the egg replacer and water together in a medium-size mixing bowl. Beat until thoroughly combined.

2. Add the Bisquick pancake mix and milk alternative to the egg and water mixture and stir well, until all ingredients are combined.

3. Place a frying pan over medium heat. After the pan has heated up, pour 1/2 cup portions of the batter onto the frying pan. Cook pancakes for about 1 to 2 minutes on each side until they are golden brown.

4. Serve while hot, and make sure to pour some pure maple syrup on top to make them even yummier!

Serves: 1-2

Prep Time: 3 minutes

Cook Time: 5 minutes

Notes: using 1/2 cup scoops of batter will make 3 large pancakes. You can opt to instead use 1/4 cup scoops to make 6 small pancakes which will serve two people instead of one. You can also double this recipe to make pancakes for a larger group of people.
This recipe is also one that you can make tons of additions to. Just a few ideas include mixing cinnamon into the pancake batter before cooking, adding blueberries or chocolate chips, or making a fruit compote to serve on top of your finished pancakes.