Vegan pancakes
A simple recipe for light and fluffy vegan pancakes. From the kitchen to the table in under 20 minutes and made using no unusual ingredients. These pancakes are great for the weekend when you fancy something a bit special for breakfast.
Servings: 2 makes 8 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.