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Vegan pancakes Recipe

Name: Vegan pancakes
Total time: 30 min
Yield: 6
Ingredients: 150g plain flour; 1 tbsp baking powder; 150ml oat or soya milk; 2 tbsp maple syrup; ½ tsp vanilla extract; ½ tbsp melted and cooled coconut oil, plus another 2 tbsp for frying; to serve maple syrup

olivemagazine

Serve a stack of these fluffy vegan American pancakes, made with dairy-free milk. Drizzle in maple syrup for an indulgent, plant-based brunch

Ingredients

150g plain flour

1 tbsp baking powder

150ml oat or soya milk

2 tbsp maple syrup

½ tsp vanilla extract

½ tbsp melted and cooled coconut oil, plus another 2 tbsp for frying

to serve maple syrup

Method

To make the pancakes put the flour and baking powder in a bowl and stir together. Mix together the milk, maple syrup, vanilla and coconut oil.

Gradually stir the wet ingredients into the dry until you have a batter. Leave to sit for 3 minutes.

Stir the batter again and pour into a jug.

Heat a non-stick frying pan with a little more coconut oil. Cooking 2 or 3 pancakes at a time, pour in enough batter to make small, 10cm American-style pancakes. Leave to cook until you see bubbles forming on top of the pancakes, then flip and cook for another 2-3 minutes.

Keep warm in a low oven while you make the rest. Serve stacked and drizzled with maple syrup.

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