Randomly Vegan -- Great pancakes without eggs

Since my last post I've had a perfectly reasonable request for a better recipe for Vegan Pancakes. So I'm sharing the go-to Saturday morning ritual breakfast at our house.

The recipe is from Cooking the Whole Foods Way by Christina Pirello.

According to the rules of my blog, I will eventually try a new-to-me recipe from this book, but meanwhile how can I withhold the best vegan pancake recipe I know? I just can't do it, so here goes:

Very simple list of ingredients, in fact you can probably substitute for nearly any of them (white flour instead of whole wheat pastry flour, or canola oil instead of corn oil). If you don't have umeboshi vinegar on hand -- and don't we all just burn through that stuff? -- I have successfully substituted red wine vinegar, and I bet apple cider vinegar would work as well.

Use these tried-and-true pancake tricks: start with room temp ingredients and a hot griddle, and you're more than halfway there.



Coming next week on the blog: Early 20th century French gastronome Ali-Bab, a former geologist and world traveler who just wanted better food at the camp sites. When he retired to Paris he wrote a famous French cook book. Stay tuned to random cooking! Meanwhile, have a pancake weekend.