This is an easy 3 ingredient recipe for vegan pancakes. These are really good and I’ve been complimented on not being able to tell the difference between these and diary pancakes.
Basically you just substitute:
1 tablespoon of vinegar per egg
1.5 cups of almond milk per 1 cup of cow milk
So the recipe looks like this:
2 cups Bisquick
1.5 cups of Almond Milk
2 tablespoons of white vinegar
This makes “14” pancakes but I like mine big so closer to 8 or 9.
I never tried making the whole box so you may have to make some slight adjustments. Pay attention to the batter consistency as you scale up.
Also, almond milk, soy milk, coconut milk, cashew milk, etc. all have different texture and you will need to experiment if you do not use almond milk. Brand shouldn’t matter too much.
My favorite almond milk is unsweetened vanilla.