I woke up on a Sunday morning and my usual breakfast of porridge just wasn't going to cut it - I wanted pancakes 😋 This recipe made the fluffiest pancakes and the toppings made them not only the most aesthetically pleasing pancakes I've made but also the tastiest!
My previous attempts at making pancakes, both vegan and non-vegan, have been a bit hit-and-miss... But with some recipe tinkering I managed to create a recipe which I had no problems with! This is a super easy recipe with very few ingredients and simple steps to follow, just how a pancake recipe should be!
Vegan American Style Pancakes
Total time: 25 Minutes
Yield: 5 Medium Sized Pancakes
Ingredients
- 130g Plain Flour
- 25g Caster Sugar
- 25g Baking Powder
- Pinch of Salt
- 250ml Dairy Free Milk
- 25ml Vegetable Oil
- Chocolate Syrup (I used Sweet Freedom Choc Shot Chocolate Orange)
Cooking Directions
- Sift together the flour and baking powder, then mix in the sugar and salt.
- Stir in the soya milk and vegetable oil until fully combined and the mixture is smooth.
- Heat a little olive oil in a frying pan, then dollop about three dessert spoons worth of mixture onto the pan and smooth it out.
- Fry for a few minutes on one side then flip over to cook the other side.
- Set this pancake onto a plate then repeat with the remaining mixture.
- Top the pancakes with chopped banana, chia seeds, sprinkle on icing sugar and then drizzle over chocolate syrup!
These pancakes were so filling they fed both me and my mum - a real breakfast treat!
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