Fancying an indulgent sweet breakfast? Well these vegan pancakes are your answer. Big and fluffy American style pancakes which are perfectly soft, fluffy and infinitely moreish. Stack them high and drizzle with plenty of maple syrup.
The sweet stuff
This is a recipe I’ve worked on religiously in an attempt to make the perfect pancake. You know the kind I mean; pancakes that are extra fluffy and springy, towering high and proud on your plate. We’re speaking of the pancakes you see in American movies – piled high and drizzled with sweet sticky syrup and made for those gluttonous moments we all have.
Pancakes for breakfast has become one of my little weekend traditions. I have always had more of a sweet tooth and find myself craving breakfasts which should really be considered a dessert – french toast with syrup, fruity porridge, chocolate croissants and more of that ilk. But hey we all have our vices, right?
The ingredients
These vegan pancakes are made using plain flour and plenty of raising agents to ensure they are light and fluffy. There are no unusual vegan ingredients, making this recipe easy to make on a whim. I’ve noticed several vegan pancake recipes call for flax egg or the equivalent but I’ve found these additions to be unnecessary. Instead I’ve simply used vegetable oil to keep the pancakes moist and springy.
The method
After combining the wet and dry ingredients, allow the mixture to rest for 5 minutes. This allows sufficient time for the baking soda to react with the vinegar resulting in light-as-air pancakes. Heat a non stick pan over a low to moderate heat. There is already plenty of fat included in the pancake mixture and so there isn’t any need to add oil to the pan. Ladle the mixture into the pan to form 3-4 pancakes. The pancakes are ready to be flipped once bubbles form on the surface and the edges have thickened. Proceed to cook the other side for a further minute until they are a light golden shade.
These vegan pancakes are perfect for when you want a relatively quick and simple breakfast. They are especially great for when you have guests over. I like to make my pancakes in batches and keep them warm underneath a plate, until they are all ready to be served. Allow your family and friends to get creative by serving alongside bowls of yoghurt, maple syrup, chopped nuts and berries.
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
More breakfast recipes
Vegan pancakes
Ingredients
- 175 g plain flour
- 2 tablespoons caster sugar
- 1 tablespoon baking powder
- 1/2 teaspoon bicarbonate soda
- 1/4 teaspoon salt
- 225 mls soy milk
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1.5 tablespoons vegetable oil
Instructions
- In a large bowl mix the flour, sugar, baking powder, bicarbonate of soda and salt.
- Next, in a jug whisk together the soy milk, vinegar, vanilla and vegetable oil.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently whisk and then allow the mixture to rest for 5 minutes.
- Heat a non stick frying pan over a low-moderate heat. Ladle the mixture into the pan to form 3-4 pancakes. The pancakes are ready to be flipped when air bubbles appear on the surface and the sides have thickened; this should take approximately 90 seconds. Flip the pancakes and cook for a further minute.
- Serve on a plate and cover with a second plate to keep the pancakes warm. Cook the remaining mixture following the above method. Serve the pancakes with plenty of maple syrup and fresh berries.