Vegan American pancakes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes about 16 pancakes
Make fluffy vegan American-style pancakes with this simple and easy-to-follow recipe.
Ingredients
- plain flour: 280g/10oz plain flour
- baking powder: 1½ tbsp baking powder
- sea salt: ½ tsp fine sea salt
- plant-based milk: 500ml/18fl oz unsweetened plant-based milk
- vinegar: 2 tbsp apple cider vinegar
- vanilla extract: 2 tsp vanilla extract
- olive oil: 1 tbsp olive oil
- vegetable oil: vegetable oil, for frying
For the toppings
- blueberries: 1 pack blueberries
- maple syrup: 4 tbsp maple syrup, for drizzling
Method
Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil.
Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden.
Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over.
