Easy vegan pancakes

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegan
  • Nutrition: Per pancake

  • kcal90
  • fat1g
  • saturates0.2g
  • carbs16g
  • sugars2g
  • fibre1g
  • protein3g
  • salt0.23g
  • Ingredients
  • Method
  • Ingredients

  • 300g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp sugar (any kind)

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp vanilla extract
  • 400ml plant-based milk (such as oat, almond or soya)

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp vegetable oil for cooking
  • To serve (optional)

  • banana slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • Method

    1. Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.

    2. Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes. 

    3. Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves. 

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