Vegan Pancakes
These vegan pancakes are light, fluffy, and incredibly delicious! Not only this, but they are super easy to prepare, making them ideal for sunny weekend breakfasts and your go-to recipe for Pancake Day. They are perfect when served with our tasty vegan chocolate & hazelnut sauce, with vegan bacon & maple syrup, or simply served with sprinkle of sugar and zesty lemon juice.
Prep 10 minutes
Cook 1 hour
Serves 4 people
Ingredients
Chocolate Sauce
Method
Mix together all the dry pancake ingredients in a large mixing bowl.
Now add and mix in your plant-based milk, bananas and syrup and whisk thoroughly into a smooth pancake batter.
Pick out your favourite pancake frying pan (preferably non-stick) and set your hob to a medium-heat. Add a small knob of butter and wait until it is nice and hot (test with a small drop of batter to make a mini pancake). When ready, ladle in the pancake batter.
Cook for 2-4 minutes and, when bubbles start to appear on the pancake, check to see the bottom has cooked thoroughly by peaking underneath with a spatula. If golden brown, let the flipping commence!
Finally, when the pancake is sufficiently cooked on each side, in whatever shape or form you’ve created, start stacking up the pancakes and adding toppings of your choice. Why not try our Essential Hazelnut and Chocolate Spread Sauce? Just add a knob of butter to the pan until melted, then drop in a dollop of the chocolate spread and stir in oat milk until smooth.
Recipe: Kate Williams
Photography: Lee Nottle