Vegan pancakes
A plant-based version of classic fluffy pancakes, made with soy milk and apple cider vinegar.
Ingredients
- 1 tbsp vegan butter (to grease pan)
- 140 g self-raising flour (we like Allinson)
- 2 tbsp unrefined golden caster sugar (we use Billington's)
- 10 g baking powder
- 1 tsp salt
- 240 ml soy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract (we like Nielsen Massey)
- 1 tbsp vegan butter (to grease pan)
- 4.9 oz self-raising flour (we like Allinson)
- 2 tbsp unrefined golden caster sugar (we use Billington's)
- 0.4 oz baking powder
- 1 tsp salt
- 8.4 fl oz soy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract (we like Nielsen Massey)
- 1 tbsp vegan butter (to grease pan)
- 4.9 oz self-raising flour (we like Allinson)
- 2 tbsp unrefined golden caster sugar (we use Billington's)
- 0.4 oz baking powder
- 1 tsp salt
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract (we like Nielsen Massey)
Details
- Cuisine: British
- Recipe Type: Pancakes
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Place all dry ingredients in a large bowl, whisk through to combine and aeriate.
- Add wet ingredients to the dry mixture and whisk together, taking care not to over-mix.
- Let the batter sit for a couple of minutes while your pan/griddle heats to medium-low.
- When your cooking surface is heated, lightly grease it (use a little vegan butter).
- Pour about an eighth of batter into the pan (use a mug or ladle).
- When the top begins to bubble, flip the pancake and cook until golden and puffy.
- Serve warm with Billington’s amber maple syrup and fresh fruit, or any toppings you fancy.
This recipe is by Juliet Sear, courtesy of Billington's.
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