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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Perfect Pancakes

By Chef Linda

Put down the pre-made pancake mix and pull up a seat! Pancakes are one of life's most perfect pleasures. Light, fluffy, drizzled with real maple syrup and topped with fresh fruit, who wouldn't want to eat these every day? Surprise, you don't need eggs or milk to make these Perfect Pancakes. Give these vegan pancakes a try and I promise, you'll never go back.

Consider these Perfect Pancakes a blank canvas. To pack these with more nutrition, try adding a tablespoon of canned pumpkin and reduce the non-dairy milk by the same amount. Add hemp seeds for a protein punch, or replace half the amount of flour with almond flour for pancake that is more dense but just as delicious.

Ingredients

 1 cup non-dairy milk (coconut, rice, almond or soy)
 1 ½ teaspoons apple cider vinegar
 1 cup all purpose flour
 1 tablespoon ground flaxseed
 1 teaspoon sugar
 1 teaspoon baking powder
 ¼ teaspoon baking soda
 ¼ teaspoon salt
 1 teaspoon vanilla extract
 1 tablespoon light flavored oil
 Oil for the pan

Directions

1

In a medium bowl, stir together the non-dairy milk, and vinegar. Set aside while preparing the dry ingredients.

In a medium bowl, whisk together the dry ingredients (flour, flaxseeds, sugar, baking powder, baking soda, salt).

To the non-dairy milk mixture, add vanilla, and oil. Whisk together then pour into the bowl with the dry ingredients and gently stir.

Warm a large pan over medium heat. Pour a little oil into the pan and use a paper towel to spread. Test the temperature by cooking one small pancake first. If it sizzles when it hits the pan and forms bubbles after a couple of minutes without burning, your temperatures are right. Use a 1/4 cup measuring cup to create same-sized 4-inch pancakes. Wait till you see bubbles forming on the surface, then flip with a spatula and cook for another 90 seconds. Store the first batches in a warm oven while you finish the rest. Top with fresh berries, chopped apples, nuts, or chopped bananas.

Notes

Perfect Pancakes
IngredientsDirections

Perfect Pancakes

DifficultyEasyCook Time10 mins
YIELDS
About 6 to 8 pancakes

INGREDIENTS

 1 cup non-dairy milk (coconut, rice, almond or soy)
 1 ½ teaspoons apple cider vinegar
 1 cup all purpose flour
 1 tablespoon ground flaxseed
 1 teaspoon sugar
 1 teaspoon baking powder
 ¼ teaspoon baking soda
 ¼ teaspoon salt
 1 teaspoon vanilla extract
 1 tablespoon light flavored oil
 Oil for the pan

DIRECTIONS

1

In a medium bowl, stir together the non-dairy milk, and vinegar. Set aside while preparing the dry ingredients.

In a medium bowl, whisk together the dry ingredients (flour, flaxseeds, sugar, baking powder, baking soda, salt).

To the non-dairy milk mixture, add vanilla, and oil. Whisk together then pour into the bowl with the dry ingredients and gently stir.

Warm a large pan over medium heat. Pour a little oil into the pan and use a paper towel to spread. Test the temperature by cooking one small pancake first. If it sizzles when it hits the pan and forms bubbles after a couple of minutes without burning, your temperatures are right. Use a 1/4 cup measuring cup to create same-sized 4-inch pancakes. Wait till you see bubbles forming on the surface, then flip with a spatula and cook for another 90 seconds. Store the first batches in a warm oven while you finish the rest. Top with fresh berries, chopped apples, nuts, or chopped bananas.

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