Hello everybody!
Since turning vegan I have made these pancakes multiple times so I would love to share this recipe with you. I find that this is enough for two people to have a substantial amount of pancakes. Enjoy the only photo I have of when I made these on a stormy day in France with limited toppings and counter space! (I assure you they taste better than they look)
Ingredients
5oz / 150g plain flour
2 tbsp baking powder
pinch of salt
300ml non-dairy milk (I like to use sweetened soy milk)
1 tbsp oil (coconut oil is nice if you melt it before adding it)
2 tbsp of caster sugar (optional - I usually don't put this in if I'm using sweet toppings as I find the sweetened soy milk does the job)
Your choice of toppings (ideas after method)
Method
Sieve all of the dry ingredients together into a bowl and mix with a spatula
Mix in the non-dairy milk and oil until well combined. Folding the mixture will make it lighter! If the mixture is too thick, add more milk in slowly - it should be a runny mixture.
Heat up a lightly oiled frying pan before using a ladle to put some of the pancake mixture onto the pan.
Swirl the mixture around the frying pan so it is a large circular shape and quite thin (if it is too thick, it will be of rubber consistency - trust me, I've made that mistake)
Cook until lightly browned on the underside then flip the pancake over and repeat on the other side.
Serve pancakes with toppings of choice
Topping ideas!
Melted chocolate, mushed banana & peanuts (this is what I had on mine in France)
Mushed banana, mushed raspberries and seed mix (what I had at Sophia's the first time I made the pancakes)
Lemon juice and sugar
Vegan nutella and banana (my favourite)
Jam
Peanut butter and melted chocolate
Blueberries and maple syrup
Mixed berries and vegan cream
I hope you enjoy this recipe as much as I do. I've found it a really quick, easy and fun thing to make with friends and family as it can cater to pretty much any taste!
Until next time, thank you for reading.
- the veggie frenchie
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