Easy vegan pancakes
- Anna Glover
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Serves 4-6 (makes 16 pancakes)
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.5 out of 5.131 ratingsRate
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Make this great base for vegan pancakes: use your favourite plant-based milk, and add vegan choc chips, blueberries, or anything else you fancy
Dairy-free
Egg-free
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g/12oz self-raising flour
-
1 tsp baking powder
-
1 tbsp sugar
(any kind)
-
1 tbsp vanilla extract
-
400ml/14fl oz plant-based milk
(such as oat, almond or soya)
-
1 tbsp vegetable oil
for cooking
To serve (optional)
-
banana
slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt
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Nutrition: Per pancake
- kcal90
- fat1g
- saturates0.2g
- carbs16g
- sugars2g
- fibre1g
- protein3g
- salt0.23g
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Method
-
step 1
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.
-
step 2
Heat a little of the oil in a non-stick 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.
-
step 3
Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.
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A star rating of 4.5 out of 5.131 ratings
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