Easy Vegan Pancakes
The fluffiest vegan pancakes!
8
pancakes
Equipment
- Frying Pan
Ingredients
- 1 cup Plain Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Bicarbonate of soda
- ¼ teaspoon Salt
- ½ cup Soya milk - or plant based of your choice
- ¾ cup Yogurt - plain, vegan
- 1 tbsp Coconut Oil - melted
- 1 Flaxseed - (ground). To prepare: 1 tbsp ground flax whisked up with 3 tbsp water. Alternatively, use 1 tbsp egg replacer, whisked up with 3 tbsp cold water until frothy.
- 1 tsp Vanilla Extract
Instructions
- In a small bowl, whisk together the ground flaxseed and water (or egg replacer powder if using). Set to one side.
- In a large bowl, whisk together the dry ingredients.
- In a jug, whisk together the wet ingredients, including the flax/egg replacer.
- Make a well in the middle of the dry ingredients and pour in the wet.
- Don't overstir, a few lumps are ok and will ensure a light, fluffy pancake.
- Heat a little knob of vegan butter and oil in a large frying pan or griddle.
- Drop a little bit of batter into the pan. If it sizzles, it is ready.
- Using a 1 cup measure, ladle a portion of the batter into the centre of the pan.
- Tilt pan as needed to form a uniform circle of batter.
- Wait until bubbles begin to form on the surface of the batter.
- Carefully and gently flip the pancake over.
- Do not press down on the pancake or try to move around in the pan.
- Lift an edge of the pancake after 45 seconds to check for browning.
- Remove from pan when both sides appear uniform.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.