Easy vegan pancakes
Pancakes are my guilty pleasure and when I’m hosting my vegan friends, I want everyone to be able to indulge. These are dairy-free but they still have the fluffy texture of classic American-style pancakes, and with a generous drizzle of maple syrup, they are just as popular.
MAKES 16 pancakes PREP 5 mins COOK 30 mins EASY V
300g self-raising flour
1 tsp baking powder
1 tbsp sugar
1 tbsp vanilla extract
400ml plant-based milk (such as oat, almond or soya)
1 tbsp vegetable oil To serve (optional) sliced banana, blueberries, maple syrup, vegan chocolate chips and plant-based yogurt
1 Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt together in a bowl to combine. Slowly whisk in the milk until you have a smooth, thick batter.
2 Heat a little of the oil in a nonstick frying pan over a medium-low heat. Spoon in 2 tbsp batter to make a small, round pancake, then repeat with the rest of the mixture (you’ll need to do this in batches of two or three at a time). Cook for 3-4 mins until the edges are set and bubbles appear on the surface. Flip and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
3 Serve in stacks topped with bananas, blueberries, maple syrup, chocolate chips or yogurt, if you like.
GOOD TO KNOW vegan
This story is from the March 2021 edition of BBC Good Food ME.
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This story is from the March 2021 edition of BBC Good Food ME.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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