Mastering the art of fluffy vegan pancakes is far less tricky than it seems! Just follow this easy recipe and enjoy a magnificent pancake tower any day.
Servings: 6 -10 pancakes (depending in the size)
Ingredients
- wet ingredients
- ½ cup / 120 ml plant-based milk
- ½ cup / 6 tbsp vegan yogurt - I used soy yogurt
- 1 tsp / 5 ml vanilla extract
- 3 tbsp / 45 ml date syrup - you could use any sweetener you like
- ⅓ cup / 100 gr unsweetened applesauce
- zest and juice of 1 medium organic lemon
- ½ cup / 120 ml carbonated/seltzer water
- dry ingredients
- 1 ½ cup / 200 gr oat flour - just blend rolled oats in a blender OR self-rising flour OR plain flour
- 1 tsp / 7 gr baking powder
- 1 tsp / 7 gr bicarbonate soda/baking soda
- A pinch of salt
- toppings
- extra lemon zest
- date syrup
- vegan yogurt
Instructions
- Heat a non-stick skillet, pan, or griddle on low heat.
- Mix the dry ingredients together in a large mixing bowl. Stir in the wet ingredients until well combined and the batter is runny but thick.
- Ladle approximately ⅓ cup of the batter onto the dry skillet, make a circle if you don’t use a pancake ring. Let cook for about 1-2 minutes (this all depends on the pan, skillet, griddle you are using) before flipping onto the other side. The top should have some bubbles and a spatula should easily slide under. If this is not possible, give it some more time.
- Once flipped, cook for another 1-2 minutes on the other side. Repeat with the rest of the batter.
- Serve with some vegan yogurt, date syrup, and extra lemon zest. You can try out any other topping you like. Fresh fruits and jams are some of my other favorite toppings.
Notes
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