A stack of three vegan pancakes

Easy vegan pancakes

  • Rating: 5 out of 5.42 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6 (makes 16 pancakes)

Make this great base for vegan pancakes: use your favourite plant-based milk, and add vegan choc chips, blueberries, or anything else you fancy

  • Dairy-free
  • Egg-free
  • Vegan
Nutrition: Per pancake
NutrientUnit
kcal90
fat1g
saturates0.2g
carbs16g
sugars2g
fibre1g
protein3g
salt0.23g
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Ingredients

To serve (optional)

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

Method

  • STEP 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.

  • STEP 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. 

  • STEP 3

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

Goes well with

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    Overall rating

    Rating: 5 out of 5.42 ratings
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