- 300g self-raising flour
- 1 tsp baking powder
- 1 tbsp sugar (any kind)
- 1 tbsp vanilla extract
- 400ml plant-based milk (such as oat, almond or soya)
- 1 tbsp vegetable oil for cooking
- 1 Banana
- Handful of Raspberries
- Maple syrup
Vegan fruity pancake stack
Bottomless Brunch
4th January 2022
Vegan fruity pancake stack
10 min
If you’ve got a sweet tooth, there’s no better way to start the day than with pancakes for brunch. These vegan pancakes are really fluffy and can be served with a variety of sweet toppings to suit your taste.
Ingredients
Method
Whisk your flour, sugar, baking powder, vanilla extract and a pinch of salt in a bowl.
Slowly pour in your oat, almond or soya milk until you start to get a smooth but thick batter.
Heat a drop of the oil in a frying pan over a medium-low heat, before adding two tablespoons of batter into the pan at a time to make small, round pancakes.
Cook the batter for 3-4 minutes until the edges are set, and the mixture is starting to bubble on the surface. Then flip your pancake over and cook for another 2-3 mins until golden on both sides and cooked through.
Stack your pancakes and serve with a drizzle of maple syrup, some sliced banana and a handful of fresh raspberries.
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