Breakfast

Classic Vegan Pancakes

Classic Vegan Pancakes

With only 6 simple ingredients, easy to make, and ready in about 15 minutes, this is a timeless vegan pancake recipe that will win over all pancake lovers, kids and all!

 

 

RECIPE INGREDIENTS

Self-raising flour

Caster sugar

Baking powder

good pinch sea salt

Soya milk or almond milk

Vanilla extract

Oil, for frying

 

 

DIRECTIONS ON HOW TO MAKE CLASSIC VEGAN PANCAKES

Sift the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Stir the milk and vanilla extract and mix with a whisk until smooth.

Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and carefully wipe the pan using a thick wad of kitchen paper.

Once the pan is hot, pour a small ladleful of the batter into one side of the pan and spread with the back of the spoon.

Make the rest of the pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.

Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny.

Flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. 

Transfer to a plate and keep warm.. Serve with your preferred toppings.

 

 

HERE ARE MORE PANCAKE RECIPE YOU CAN ENJOY TO

GREEN PANCAKES RECIPE

TASTY WHOLEMEAL PANCAKES

BEST POTATO PANCAKES

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

READ ALSO:   Best Potato Pancakes

Classic Vegan Pancakes

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Self-raising flour
  •  
  • Caster sugar
  •  
  • Baking powder
  •  
  • good pinch sea salt
  •  
  • Soya milk or almond milk
  •  
  • Vanilla extract
  •  
  • Oil, for frying

Instructions

Sift the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Stir the milk and vanilla extract and mix with a whisk until smooth.

 

Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and carefully wipe the pan using a thick wad of kitchen paper.

 

Once the pan is hot, pour a small ladleful of the batter into one side of the pan and spread with the back of the spoon.

 

Make the rest of the pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.

 

Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny.

 

Flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown.

 

Transfer to a plate and keep warm.. Serve with your preferred toppings.

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