Vegan Molasses-Honey Flap Jacks

Finally.  I don't have to get upset every time I pass the manufactured pancake mixes at the store, knowing they all have buttermilk in them, which means I can't eat them, being that I'm allergic to milk.  I've made pancakes in the past, but never as good as these flap jacks!

I started off with the following recipe, and then later halved it, after I realized that, you know, I'm making pancakes here, not bread: they're meant to be eaten hot, by one person, and in one meal.  Here's the original recipe, which took me several meals to get through (though admittedly, the pancakes did just fine after having cooled - they didn't turn gross or anything).

Essentially, we're dealing with DB 0 & WB+1 1/4 C.

Dry Base:

2 C White Flour
1/2 C Soy Protein Isolate
1 T Baking Powder
1/8 tsp. Iodized Sea Salt (Morton)

Wet Base:

2 1/4 C Water
1 T Oil
1 T Molasses
2 T Honey


Here's the recipe cut in half:

Dry Base:

1 C White Flour

1/4 C Soy Protein Isolate

1 1/2 tsp. Baking Powder

1/16 tsp. (pinch) Iodized Sea Salt (Morton)

Wet Base:

1 1/8 C Water

1 1/2 tsp. Oil

1 1/2 tsp. Molasses

1 T Honey

1) Pre-heat a cast iron skillet to "Low" and use a Misto oil spray can with regular oil in it to spray the pan well.

2) In a medium bowl, mix the dry base ingredients well, in the order given.  Mix the wet base ingredients in a measuring cup, in the order given.

3) Make a small "crater" in the dry mix, then pour the wet ingredients into it, and stir them in well, then use a beaters to smooth the lumps out (electric or hand beaters).

4) Using a 1/3 C measuring cup (metalic would work best), and a saucer to rest it on afterwards, dip into the pancake batter, scrape the bottom of the cup onto the inside edge of the lip of the medium bowl, then pour the batter from the cup into the oiled, heated pan.  Use the cup to spread the batter around until it's about 1/8" to 1/4" thick.  Rest the cup on the saucer when not using it.

5) Spray the top of the frying pancake with more Misto Oil.  Wait about 1 minute, or less, just until the bottom is golden brown, then, using a wide pancake turner (spatula), flip the pancake over, and wait up to one more minute before using the pancake turner to remove it from the pan and place it onto a plate to cool.  Do NOT use a cooling wrack!  Immediately respray the skillet with the Misto Oil, and repeat the process from step 4 on, until all the pancake batter is used up.

6)  Serve the pancakes in a wide bottomed shallow bowl, top with whatever syrup and fruit you prefer, and eat while still warm!

The original recipe makes 11 to 12 good sized flap jacks.

Here they are with a light molasses-honey syrup.  (2 Parts Molasses, 2 Parts Honey, 1 Part water.)

This is the same recipe, cut in half, with the same syrup, just without any water added.  Why the half recipe only made 4 as apposed to 11, I have no idea.

~

I'm thinking about making a non-sweet version of these, perhaps with onion powder and some herbs in it, to use for making sandwiches with.  That's the beauty of the DB/WB formula.  Once you know what that is, you can toy around with the actual ingredients to your heart's content :)