These delicious fluffy vegan pancakes are light, quick and easy. No banana, no flax. Just basic store cupboard ingredients. Tasty dairy free and eggless pancakes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 -6
- 1 1/3 cups 300 ml dairy-free milk (almond, soy etc...)
- 2 tbsp vegetable oil plus more for frying
- 2 tsp lemon juice or apple cider vinegar
- 1 tsp vanilla extract
- 1 1/2 cups 175g plain (all purpose) flour
- 2 tbsp cornstarch / cornflour
- 2 tsp baking powder
- 2 tsp sugar optional
In a mixing bowl, stir together the milk, oil, lemon juice and vanilla. Let stand for 5 minutes.
Sift in the flour, cornflour and baking powder and mix.
It will still be slightly lumpy, but don’t over-mix or the pancakes will be tough. Set the mixture aside, letting it rest for 5 minutes for fluffier results.
Add a drizzle of oil to a large non-stick frying pan over a medium heat. Ladle small rounds onto the pan and cook for 1-2 minutes on each side until bubbles appear on the surface and the underside turns golden. Flip and cook the other side for 1-2 minutes or until golden.
Calories: 180kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Sodium: 75mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.7mg | Calcium: 144mg | Iron: 1.6mg