Vegan American Pancakes

Name: Vegan American Pancakes
Total time: 600 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 125 g plain flour; 1 tsp bicarbonate of soda; 2-3 tbsp sugar (I like coconut); 240 ml plant milk (I use longlife sweetened soya); 1 tbsp Apple cider vinegar (I use one with mother); 1 tsp vanilla essence; Toppings e.g plant butter, maple syrup, fruit, choc chips etc

Louisa Moss @cook_14224823

Birmingham UK

I'm obsessed with pancakes (the fluffier the better) but after deciding to become vegan I didn't think I'd be able to recreate them authentically. I've played around with a few different recipes and have come up with this tried and tested version.

Louisa Moss @cook_14224823

Saved

Ingredients

10 mins

2-4 servings

125 gplain flour
1 tspbicarbonate of soda
2-3 tbspsugar (I like coconut)
240 mlplant milk (I use longlife sweetened soya)
1 tbspApple cider vinegar (I use one with mother)
1 tspvanilla essence
Toppings e.g plant butter, maple syrup, fruit, choc chips etc

Saved

Steps

10 mins

1

Mix wet ingredients together in a jug (milk, vinegar & vanilla)
2

Stir dry ingredients together in a bowl with a balloon whisk (flour, bicarb & sugar)
3

Add wet ingredients to dry and whisk til smooth
4

Leave to work it's bubbly magic for 5 minutes
5

Heat some oil in a frying pan over a medium heat...pour batter in evenly to desired size and flip when you see bubbles rising up to the surface.
6

Cook until golden on both sides and springy to the touch (gently poke the middle to test if it springs back)
7

Serve on a warm plate with your favourite toppings. Butter and maple syrup are always a winner here!!
8

You can also drop toppings into the batter as it cooks on the first side (e.g. chopped banana, frozen blueberries, chocolate chips/chunks etc) - but do make sure to cook for a little longer as it's easy to end up with raw batter in the centre.