Vegan pancakes

Vegan pancakes

A plant-based version of classic fluffy pancakes, made with soy milk and apple cider vinegar.

Ingredients

  • 1 tbsp vegan butter (to grease pan)
  • 140 g self-raising flour (we like Allinson)
  • 2 tbsp unrefined golden caster sugar (we use Billington's)
  • 10 g baking powder
  • 1 tsp salt
  • 240 ml soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract (we like Nielsen Massey)
  • 1 tbsp vegan butter (to grease pan)
  • 4.9 oz self-raising flour (we like Allinson)
  • 2 tbsp unrefined golden caster sugar (we use Billington's)
  • 0.4 oz baking powder
  • 1 tsp salt
  • 8.4 fl oz soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract (we like Nielsen Massey)
  • 1 tbsp vegan butter (to grease pan)
  • 4.9 oz self-raising flour (we like Allinson)
  • 2 tbsp unrefined golden caster sugar (we use Billington's)
  • 0.4 oz baking powder
  • 1 tsp salt
  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract (we like Nielsen Massey)

Details

  • Cuisine: British
  • Recipe Type: Pancakes
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Place all dry ingredients in a large bowl, whisk through to combine and aeriate.
  2. Add wet ingredients to the dry mixture and whisk together, taking care not to over-mix.
  3. Let the batter sit for a couple of minutes while your pan/griddle heats to medium-low.
  4. When your cooking surface is heated, lightly grease it (use a little vegan butter).
  5. Pour about an eighth of batter into the pan (use a mug or ladle).
  6. When the top begins to bubble, flip the pancake and cook until golden and puffy.
  7. Serve warm with Billington’s amber maple syrup and fresh fruit, or any toppings you fancy.

This recipe is by Juliet Sear, courtesy of Billington's.

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