Dairy-Free Pancake heaven!

For those of us who love pancakes and struggle daily with a dairy allergy, or lactose intolerance, breakfast can result in some very unpleasant cravings; until today!
HERE I COME TO SAVE THE DAY!!!!!!

Amy's Dairy-Free Buttermilk Pancakes!
2 1/2 cups flour
1/4 cup white sugar
2 tsp baking powder
1 tsp. baking soda
2 tsp salt
1 3/4 cup plain soymilk
1/4 cup white distilled vinegar
2 eggs
2 Tablespoons canola oil

Combine dry ingredients in your mixing bowl. In a separate bowl, combine all wet ingredients and mix well. Then add the two together and pour into pancakes (in any size of your choosing) on your stove-top griddle.

UPDATE 06/02/2012: This recipe makes great waffles too! Just use slightly less Soymilk/vingegar so that the batter is a little thicker.

And now for an added bonus:


Amy's Dairy-free Buttermilk Pumpkin Pancakes

2 1/2 cups flour
1/4 cup and 5 tsp of white sugar
4 tsp baking powder
2 tsp baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 1/4 tsp. salt
1 1/2 cups LESS 3 TABLESPOONS of soymilk
3 Tablespoons white distilled vinegar
2 eggs
2 Tablespoons of canola oil
1/2 cup pumpkin butter*

Mixing instructions: Same as regular buttermilk pancake recipe.




*Pumpkin Butter

1 14.5 oz can of plain pureed pumpkin
2 tsp pumpkin pie spice
1/4 cup & 2 Tablespoons white sugar
1 Tablespoon butter / earth balance spread
a pinch of salt

Put all the ingredients in a saucepan and cook on medium, stirring constantly, for about 30 minutes or until the texture is butter-like.