Bouncy and Fluffy Vegan Pancakes

Does anyone else just think of a pancake as a vessel for maple syrup?

These pancakes are moist, fluffy, delicious and of course the perfect vessel to use for your favourite toppings. What more could you want?

These pancakes are super easy to throw together and nothing makes my heart happier than a stack of pancakes.

Treat yourself, your kids, or your fellow #covidlockdown buddies with breakfast this weekend. Let us know if you make it - tag #makankitchenstories. We love to see you guys recreating our recipes <3

 

Ingredients:

  • 125g flour (we tested both oat and plain flour and they work as substitutes!)

  • 2 tbsp coconut sugar 

  • 1 tsp baking powder 

  • 150ml non-dairy milk (try using coconut milk for a little bit of a coconut-ty flavour)

  • ¼ tsp vanilla extract

  • Pinch of cinnamon

  • Pinch of salt

  • Oil for frying

Method:

  1. Put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix.

  2. Make a well in the centre and add your milk and vanilla extract, then whisk your flour mix in from the outside.

  3. Pre-heat a frying pan over medium heat and add oil to coat the pan.

  4. Once ready, ladle the batter into the pan - I love my pancakes small and round but feel free to shape them how you like! When they start to bubble on the top, flip them over and cook for a couple of minutes.

  5. Repeat until you use up all the batter!

  6. Serve with your favourite toppings - I love soy yoghurt, all the berries, Nutty Cacao chocolate cups and a healthy dose of maple syrup!

Notes:

The batter is quite thick, if you would like to loosen it with a bit more milk, you can!

 

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