1 1/2 cups soy or almond milk
1 tsp coconut or apple cider vinegar
1/2 tsp baking soda
1 1/2 tsp Ener-G egg replacer
pinch of salt
1 TB melted Earth Balance
1 1/4 cups all-purpose flour
1 TB corn flour
1-2 TB sugarfor serving
2 TB chives, chopped
1/2 cup Tofutti Sour Cream
Whisk the vegan milk, vinegar and baking soda together in a glass measuring cup. Allow it so sit for about 10 minutes to thicken, then whisk in the rest of the ingredients.
In a separate medium-sized bowl, combine the flours and sugar. Make a well in the middle and pour the wet ingredients into it. Stir slowly and gently until combined. Don’t overstir or the pancakes will be tough. If you have time, let the batter sit for 20 minutes or so before you make the pancakes (although this isn’t necessary).
Preheat a griddle over medium-high heat for about 7 minutes.
While you are waiting for the griddle to preheat, combine the chives with the vegan sour cream and set aside.
Once the griddle is ready, spray it with a little cooking spray. Ladle the batter onto the hot griddle using a tablespoon. After 2-3 minutes, flip them and let the other side brown for an additional 1-2 minutes.
Top the pancakes with the prepared Tofutti/chive mixture and finish with a bit of the IKEA caviar.