I have made vegan pancakes with varied success many times but these are by far the most successful. The secret ingredient is the "buttermilk" made with soy milk and lemon. Try them and I think you will agree.

Ingredients:

1 cup soy milk
2T lemon juice
1/2 cup + 2T unbleached white flour
1/2 cup + 2T whole wheat pastry flour
1T flax sprouts {optional)
1t baking powder
1/2t baking soda
1/4t sea salt
1/4 cup walnut oil
1T maple syrup

This recipe makes 10 pancakes. Each one using 1/4 cup of the mix.

Pour the soymilk into a small bowl and add the lemon juice. Let sit for five minutes or until the mixture "clabbers". In the meantime mix the pastry flour, unbleached white flour, flax sprouts, baking powder, baking soda and sea salt in a large bowl. Mix the "buttermilk", walnut oil and maple syrup thoroughly and add to the dry ingredients. Don't worry about the small lumps. Add a little oil to your griddle and use a 1/4 cup of the mix for each pancake. Wait until bubbles appear, about two or three minutes, and turn over. Total cooking time is about four minutes. If you want to serve them all at once you can keep them warm in a 200 degree oven.

You can add dried fruit, grain-sweetened chocolate or carob chips, or whatever you like to the mix. I sliced two apples into thin slices, cooked them with a little maple syrup and served them on top of the pancakes with maple syrup on the side.