I know I’m crazy, but I like breakfast for dinner a lot more than I like breakfast for breakfast. It seems like so much work in the morning when I’m tired. Geoff would eat breakfast for all three meals if he could, so I usually leave the breakfast-making to him. One thing I can make (even better than Geoff can) is pancakes, and it’s fun to have them for dinner occasionally. Since we’re on a vegan kick, I found a good recipe for vegan pancakes. They were pretty good, although the texture wasn’t quite as good as my usual recipe. I used brown sugar instead of the white sugar, and added blueberries. The girls gobbled them right up, and Geoff and I each polished off a short stack.
1 cup plain flour
1/4 cup sugar (adjust to taste)
3/4 cup soy milk
2 tbsp oil
1 tsp baking powder
2 tsp vanilla extract
2 tsp cinnamon
In a large bowl mix the flour, sugar, baking powder and cinnamon. Add the soy milk, oil and vanilla extract and mix well until the mixture is smooth and creamy but not too runny. Pour the mixture in the pan to your desired size and cook for about 2 minutes on either side until golden brown.