I made three types of pancakes in
Vegan Brunch. From left to right: banana flapjacks (with optional vegan white chocolate chips), perfect pancakes, and pumpkin pancakes. They were all extremely good and versatile for any kind of sauce you fancy. They are also excellent with just the classic maple syrup and butter combo.
I planned to make a lot of the savory goodies in the book, but so far only managed to make the shiitake-dill frittata which was an instant favorite in our family. More to come in the near future...
Comments
have you also found that soy milk makes much better pancakes than rice milk.