Vegan pancakes

Easy vegan pancakes that are light, fluffy and totally plant-based. Follow this simple step-by-step recipe for pancake perfection.

Course Breakfast

Cuisine American, British, Vegan

Keyword easy vegan pancakes

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 157kcal

Preheat your oven to low - you’ll use this to keep your pancakes warm.
Add ½ tablespoon of cider vinegar to 350ml dairy free milk. Set aside.
Place 220g plain flour in a mixing bowl. Add ½ teaspoon of bicarbonate of soda along with a tablespoon of sugar and a pinch of salt (if using).
Whisk together.
Slowly pour in the milk and vinegar mixture, whisking as you go.
Leave to rest for a few minutes.
Heat a frying pan over a medium heat until hot.
Add a little sunflower oil - I use a silicone brush to spread it over the hot surface.
Add a large spoonful of batter to the middle of the pan and cook for around three minutes, until bubbles have appeared on the surface.
Carefully turn over with a rubber spatula and cook for a further two-three minutes until golden on both sides and cooked through.**
When cooked remove and keep warm in a low oven while you cook the rest of the batter.
Serve with your favourite pancake toppings.

*You can cook two or three pancakes at the same time but take care the batter doesn’t run into the other pancakes.
**To check if the pancake is cooked through gently press down with the spatula. If any liquid batter squirts out it isn’t cooked through - reduce the heat to cook the middle without the outside burning.
Nutritional information is approximate and is intended as a guide only.