Searching for the best vegan pancake recipe? You found it! They’re super fluffy (even though they have no egg or milk) and you only need 7 ingredients to whip them up.
INGREDIENTS
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2 cups self-raising flour
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1/2 cup caster sugar
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1 1/2 cups unsweetened rice milk
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2 teaspoons vanilla bean paste
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2 teaspoons baking powder
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1 tablespoon apple cider vinegar
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2 tablespoons coconut oil, melted
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Maple syrup, to serve
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Mixed berries, to serve
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Coconut yoghurt, to serve
METHOD
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Place flour and sugar in a large bowl. Stir to combine. Make a hole. Place milk and vanilla in a large jug. Add baking powder, then vinegar. Lightly whisk with a fork until frothy. Add to hole. Stir until mixture is smooth and just combined. Set aside for 15 minutes.
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Heat a large non-stick frying pan over medium-low heat. Brush pan with coconut oil.
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Spoon 1/4 cup batter into pan, spreading to form a 12cm round. Repeat to make 2 pancakes.
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Cook for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 1 to 2 minutes or until cooked through. Transfer to a plate.
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Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with oil between batches.
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Serve pancakes with maple syrup, mixed berries and yoghurt!
