This is my quick low fuss plant based recipe to make light and fluffy American style pancakes. I adapted it from a non-vegan recipe my friend Nakoma Green gave me years ago. Hope you enjoy it!
- 2 and 1/2 cups plain white flour
- ¾ to 1 cup sugar
- 1 tsp bicarbonate of soda
- 1 pinch of salt
- ½ cup neutral oil (rapeseed, sunflower, etc.) + extra for the pan
- 1 tsp white vinegar
- 1 cup plant based milk (soy, oat, hazelnut, etc.)
Optional: vanilla extract, almond extract, cinnamon powder
- Mixing bowl
- Frying pan
- Fork or whisk
- Mix the dry ingredients in the mixing bowl then mix in the oil. Set aside.
- In the cup, pour the vinegar and top up with the milk. Mix and let it rest to curdle for 2 to 5 minutes.
- Slowly blend in the milk mixture into the bowl until smooth to create the batter. The thickness should be similar to cake batter.
- Oil the pan slightly. Heat up on the hob at medium setting. Test the pan temperature by dropping a drip of batter on it. If the oil sizzles you can start cooking the pancakes, one or more at a time depending on the size of the pan.
- To make one pancake, drop a 1/2 of a cup of batter into the pan. If the batter is runny and spreads outwards too much, the finished pancake will be flat and thin. If the batter is too thick, the finished pancake will be dense and not completely cooked in the middle. Each flour is different so you might need to adjust the thickness of the rest of the batter by mixing in a little bit of flour or milk if needed.
- Turn the pancake as soon as the sides are dry enough to let you slide the spatula under it. The top should be bubbling but still a bit runny before flipping.
- Remove the pancake from the pan and transfer to a grid or plate when both sides are golden brown. Repeat until all the batter is used.
- Enjoy as is or with the topping of your choice! For example, fresh fruits, peanut butter, jam, vegan butter + sugar + a squeeze lemon juice, melted vegan chocolate, agave or date syrup.