I’ve finally managed to make some delicious vegan pancakes that don’t taste weird and don’t have banana. Plus, I had everything in my cupboard already so I didn’t have to leave the house. Which lets face it, is always a winning scenario.
ingredients3/4 cup plain flour
1 tablespoon cornflower
1 teaspoon baking powder
3 tablespoons maple syrup
1 teaspoon apple cider vinegar
3/4 cup dairy free milk, I used hazelnut
2 tablespoons mild oil, such as sunflower or rapeseed oil
Mix all of the dry ingredients together in a bowl
Whisk in the wet ingredients until combined
Heat a small amount of coconut oil in a frying pan over a low heat
Ladle the batter into the frying pan. When it starts to bubble, flip it over and cook for about two minutes on the other side.
Serve and enjoy.
Super easy and super tasty too. Perfect for a lazy weekend breakfast.
Honestly, I’m a big fan of American style buttermilk pancakes, and these just weren’t 100% comparable to me. They are a little tougher and drier than I’m used to, but still tasty and with pancakes, it all depends on your toppings. Go nuts with maple syrup, and you’ll have a much better consistency and mouth-feel.