Amazing Pancakes

Breakfast may very well be our favorite meal of the day. We used to enjoy going out for omelets, french toast, pancakes, whatever. I still miss Nudy's Cafe near Eastern. Unfortunately, breakfast is definitely the most impossible meal to make "Amaris-safe". Eggs and milk are everywhere, in everything. We've found some acceptable recipes for pancakes and vegan french toast and the like, but I will be honest, they were not all that fantastic. This one, however, is perfect...could seriously sit in the place of a stack of buttermilk pancakes from a classy downtown breakfast cafe. We don't frequent Ihop or Waffle House so I can't use them as a comparison, but I'm guessing if you're up for cooking your own pancakes from scratch you likely are not big Ihop fans to begin with.
Obviously, they are best fresh, but if you let them cool completely and store them in an airtight container, they'll still be wonderful the next day-heat them up briefly in the microwave and them pop them in the toaster for a short bit to make keep some of the crispiness (unless you like them totally floppy and soft....). NOTE-this recipe uses Ener-G Egg Replacer powder. You can find it online easily, or at Wegmans, likely other places. It's very handy in scratch recipes, so if you're making the switch to egg-free baking, buy it.

INGREDIENTS:

2 C flour (your choice....I mix 1 C each of all-purpose and whole wheat)
3 t baking powder
1/2 t salt
1/2 t cinnamon (I'm pretty sure I used more than this...just dumped it in)
3 t Ener-G Egg Replacer mixed with 4 T non-dairy milk
1 3/4 C non-dairy milk (I used vanilla soymilk)
2 t honey (pretty sure I used more than this as well)
2 T safflower oil (or another mildly flavored vegetable oil, like canola)

Sift together the first 4 ingredients. In a separate bowl, whisk together the wet ingredients (helps to mix the egg replacer bit separately to ensure that the powder is evenly mixed in and there are no chunks). Add wet ingredients to dry-if you think it's too thin, add a bit of flour, or likewise, too thick, add a bit of milk. Do not over mix this, just try to eliminate chunks of flour. Cook pancakes immediately on a lightly oiled hot griddle. Between 350-375 degrees is fine. Give them some time-check for bubbles around the edges before you flip them. They should rise pretty significantly when flipped-I was impressed with how light and fluffy they turned out...haven't had such great luck with that in all the other vegan pancake recipes.

You can add pieces of fruit to this as well, just like you would with "normal" pancake mix.