Vegan pancakes! I am a big pancake fan (and have a lot of pancake recipes), so I took developing a vegan version very seriously. I’ve seen a few people make them with banana, which I did try, but frankly, sometimes you just don’t want your pancakes to taste of banana. This recipe makes a thick, fluffy stack, lightly sweet with vanilla and as good as any non-vegan version.
One of my favourite things about pancakes is playing with the toppings: this time I served mine with oat yogurt, fresh raspberries, chopped pistachios and golden syrup. If I’m feeling particularly energetic I’ll make a sauce, or for lazier days a sticky maple syrup stack is unbeatable.
Ingredients (makes 8 pancakes):
– 200ml oat milk (or other plant-based milk)
– ¼ tsp apple cider vinegar
– 1 tsp vanilla extract
– 150g self-raising flour
– ¾ tsp baking powder
– ¼ tsp bicarbonate of soda
– 1½ tbsp caster sugar
- Mix the oat milk, vinegar and vanilla in a jug; set aside. Mix the flour, baking powder, bicarbonate of soda and sugar in a bowl with a pinch of salt. Slowly whisk the oat milk mix into the dry ingredients until you have a thick, smooth batter.
- Heat a large frying pan over a low-medium heat. Add a drizzle of vegetable oil and wipe with kitchen paper to give a thin, even coating. Working in batches, spoon about 1½ tbsp batter per pancake into the pan. Cook for 2-3 minutes, or until bubbles have appeared all over, the surface begins to look tacky and the edges slightly rounded. Flip over and cook for another 1-2 minutes, or until golden. Transfer to a plate and cover with foil or put in a low oven while you make the rest of the pancakes.