I think that’s why people love diners so much-you can get breakfast all day.
We recently changed our brunch menu and these pancakes were one of the items we added. To test the recipe, we made breakfast for dinner for the whole staff, pancakes, hash browns and all. I have never seen a staff meal attacked quite like that one.
For the dry mix:
3/4 cup (180 ml) unbleached, all purpose flour
3 Tablespoon evaporated cane sugar
3/4 cup (180 ml) stone ground whole wheat flour
1 Tablespoon baking powder
Mix everything together and set aside.
For the wet mix:
1 3/4 (414 ml) cups nut milk (coconut, almond, cashew, etc…)
3 Tablespoons safflower oil (or substitute another light tasting vegetable oil)
2 Tablespoons Ener-G egg replacer powder or 2 “flax eggs” *
* a flax egg is made by mixing 1 Tablespoon ground flax (either gold or brown flax) and whisking it with 3 Tablespoons of water and allowing it to set up for 15 minutes in the refrigerator before using.
Mix all the wet ingredients together in a separate bowl from the dry mix.
Take the dry mix and make a well in the center. Pour in the wet mix and lightly mix-be careful not to over mix as it will become heavy. Lumps are ok.
Heat a cast iron skillet or griddle and lightly oil. Ladle out spoonfuls of the batter to whatever size pancakes you want. Cook till golden brown on both sides. Make sure the centers are fully cooked before serving.
We serve these with blueberries, but obviously you can put what ever you want on top. Maple syrup is always good.