Vegan pancakes
Easy vegan pancakes that are light, fluffy and totally plant-based. Follow this simple step-by-step recipe for pancake perfection.
Servings 8
Calories 157kcal
Ingredients
- 350 ml dairy free milk
- ½ tablespoon apple cider vinegar or lemon juice or white wine vinegar
- 220 g plain flour
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 tablespoon caster sugar optional
- Pinch salt optional
- 2 tablespoons sunflower oil for cooking
Instructions
- 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.
Notes
- *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.