It took me a long time to find a vegan pancake recipe that I loved and this one really delivers with light, fluffy flavoursome pancakes that you can feel good about serving to all of your friends vegan or not.
Makes about 8 pancakes
- 1¼ cups plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 2 tbsp vegetable oil
- 1/3 cup water
- 1-1¼ cups non-dairy milk (almond milk is a personal favourite)
- 2 tbsp maple syrup or golden syrup if you’re not made of money
- 1 tsp vanilla extract
3-4 minutes per pancake
Heat a medium sized frying pan over a medium heat until water sizzles when flicked onto it. While your pan is heating up sift the flour, baking powder, salt and cinnamon into a large bowl. Make a well in the centre and pour in the oil, water, milk, syrup and vanilla and mix until just combined. It won’t be completely smooth but don’t worry about it.
Once the pan is hot add a tsp of vegetable oil to cover the bottom and ladle in some pancake batter then let it cook until bubbles form and it begins to look dry on top (this will take about 2-3 mins). Flip your pancake over and cook for another minute and then serve.