Fluffy Vegan Pancakes



Ingredient Checklist

  • 300g self-raising flour

  • 1 tsp baking power

  • 1 tbsp brown sugar 

  • 1 tbsp vainilla extract 

  • 400ml plant-based milk 

  • 1tbsp oil



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.​

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makes 16 pan cakes

Per pancake:

90 calories; protein 3g; carbohydrates 16g; dietary fiber 1g; sugars 2g; fat 1g; saturated fat 0.2g