Stacks of fluffy pancakes are what weekend breakfast is made for, this recipe is super easy and doesn’t require any fancy ingredients. Feed them to anyone and they will never guess that they are 100% vegan. If you are feeling fancy you can add chocolate chips or blueberries to the batter as it cooks and make something really special!
The Best Vegan PancakesPrint This
- 250ml (1 cup) dairy free milk ( I used soy but others work well too)
- 165g (1 cup) plain flour
- 2 tablespoons vegetable oil
- 1 tablespoon caster sugar
- 2 teaspoons baking powder
- pinch of salt
- 1/2 teaspoon vanilla extract (optional)
1: Measure the flour, baking powder, sugar and salt into a large bowl. Whisk all the ingredients to thoroughly combine.
2: In a separate bowl or jug whisk together the milk, oil and vanilla extract until combined.
3: Pour the wet ingredients into the flour mix and whisk until smooth. Make sure the batter is free of any lumps, it may feel a little thick at first but keep whisking and it will start to feel slack and more fluid.
4: I like to rest the batter for at least 30 minutes before cooking but it isn’t absolutely necessary if you are in a rush to eat!
5: Heat a small amount of oil, coconut works well and adds a nice flavour, in a large frying pan over a medium heat. Once hot, spoon batter into the pan; I like to make 4 small pancakes at a time.
6: They are ready to flip once you see some small bubbles appearing in the middle and the edges look drier. The entire cooking process only takes a few minutes each side, they are ready when golden on each side.
7: If you want to cook a whole batch to serve at once, cook in batches of 3 or 4 and keep warm in the oven whilst the rest cook.
8: Top with anything you want, I love fresh fruit and coconut cream or decadent chocolate sauce with chopped nuts.
The recipe makes about 8 small pancakes but can be easily doubled to make a larger batch.