Fluffy Vegan Pancakes
300g self-raising flour
1 tsp baking power
1 tbsp brown sugar
1 tbsp vainilla extract
400ml plant-based milk
Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
Heat a little of the oil in a frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over 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.
Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.
makes 16 pan cakes
90 calories; protein 3g; carbohydrates 16g; dietary fiber 1g; sugars 2g; fat 1g; saturated fat 0.2g