Fluffy Vegan Pancakes
Pancakes are a staple recipe every vegan should have in their repertoire, and they're not only super easy to make, they taste just like the ones you grew up on and don't require any obscure vegan ingredients. My Fluffy Vegan Pancakes can be completely customised with the fillings and toppings you love, so you can raid your pantry whenever you get a craving and you should be able to make it work! For a gluten free option, substitute plain flour for gluten free or whatever you have on hand.
- 400ml dairy free milk (I use soy), or 100ml soy cream mixed with 300ml water for a creamier batter
- 1/2 tbs apple cider vinegar
- 260g plain flour
- 55g caster sugar, or to taste
- 1/2 tbs baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon or vanilla essence (optional)
- 1/4 tsp salt
- 70ml neutral oil (I use vegetable oil)
- Chocolate chips, blueberries or filling of choice, to taste
- 1-2 tbs vegan butter, to grease the pan
- Set aside a non-stick frying pan and silicone spatula.
- In a jug, combine milk and vinegar and set aside.
- Sift flour, sugar, powder, soda, cinnamon or vanilla and salt in a large bowl.
- Add oil and milk and mix until the batter just comes together. If there are a lot of lumps, use an immersion blender to smooth it out.
- Heat your non-stick pan over a medium heat and add a small amount of vegan butter.
- The pancakes can be as big or small as you like, but if you're making eight, each serving of batter should be about half a cup.
- Pour batter into the prepared pan, flipping only once you see lots of bubbles on the surface.
- Add butter between pancakes if desired, and add fillings of your choice as you go, like vegan chocolate chips, blueberries etc.
- Serve warm with whatever toppings you like.