It’s Pancake Day! This annual holiday is a great excuse to treat yourself to some delicious pancakes. Sweet or savoury you’ll be able to create your favourite stack with this tasty recipe below.
This vegan-friendly pancake recipe is completely customisable with whichever toppings you’d like to add. Let us know how it goes and what toppings you choose!
(Makes 16 pancakes)
- 300g Plain Flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 400ml Almond Milk
- A pinch of salt
- Vegetable oil for frying
- Toppings of your choice. We recommend: Blueberries, Banana slices, Agave Nectar and Vegan Chocolate Chips.
Using a balloon whisk, combine the sugar, flour, baking powder, vanilla extract and salt in a bowl until there are no lumps visible. Slowly stir in the milk to the mixture until you get a smooth and thick batter.
Heat a small amount of oil in a non-stick frying pan over a medium-high heat. Wait until the oil starts to bubble then add in the batter. For a small, thin pancake add in 2 tbsp. or for a thicker American style pancake then double this. Do this in batches of two/three at a time.
Cook for 3-4 minutes until the edges look set and bubbles appear in the batter’s surface. Then use a spatula to flip the pancakes over and cook the other side for another 2-3 minutes.
Serve stacked with lots of yummy toppings of your choice. Or serve with bowls of toppings so everyone can help themselves.
Nutritional Values (per pancake)-
Kcal: 90, Carbs: 16g, Saturates: 0.2g, Fat: 1g, Sugar: 2g, Protein: 3g, Fibre: 2g and Salt: 0.23g.