Easy Vegan Pancakes
Make your pancakes vegan by simply replacing milk with a dairy-free alternative and cook in oil instead of butter. Then get creative with your toppings!
- Makes10
- CourseBreakfast
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- Plusresting time
Ingredients
- 150g plain flour
- 300ml milk alternative such as almond or rice
- 1 tbsp sunflower oil, plus extra for cooking
Method
Place the flour, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter - it should be the consistency of single cream so add a little more liquid if needed. Set aside for 30 minutes to rest if you have time.
Heat a heavy 18cm-20cm frying pan over a medium heat. When the pan is thoroughly heated, add 1 tbsp oil, swirl around then tip out any excess. Add enough batter to just coat the base of the pan (40-50ml), swirling it around quickly to make an even layer. Cook for 1-2 minutes, or until the edge begins to curl and the base is golden brown. Use a palette knife to flip the pancake.
Cook for 30-60 seconds more, then transfer to a warm plate. Return the pan to the heat, add a touch more oil, pour out any excess and repeat with the rest of the batter, separating each pancake with a piece of baking paper. The first one or two pancakes are reliably disastrous but the rest should be beautiful. Serve warm with your choice of toppings.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 305kJ/ 72kcals |
|---|---|
Fat | 2.1g |
Saturated Fat | 0.4g |
Carbohydrates | 11g |
Sugars | 1g |
Fibre | 0.5g |
Protein | 1.7g |
Salt | 0g |