- Serves 4
- Preparation Time 10 Minutes
- Cooking Time 5 Minutes
Vegan, Egg free, Vegetarian, Dairy-free, and easily made gluten-free
To Britain and America, pancakes are a whole different thing. Here ours are more like a crepe. These are the thicker American style pancakes, served in a stack and drizzled with golden or maple syrup. Layered with gorgeous soft fruits.
Coming down to breakfast to a pile of these beauties is a sure way to put a smile on the families faces.
What makes these pancakes so deliciously fluffy? Well, that would be the addition of the baking powder, this gives a lovely rise to them and creates pockets of air. No eggs or dairy required here.
I made these using a good quality gluten-free plain flour, if you have no problem with gluten then just use regular plain flour.
Do not leave out sifting the flour beforehand as this also helps create a lighter texture. Also, make sure you do not over-mix your batter as this will result in a rubbery pancake. You just need to make there are no big clumps of flour in the batter mix.
I wanted my pancakes uniform in size. Unless you are after a photograph of a tower of an identical stack of pancakes, there is no need for this. I used the straight side of a metal cookie cutter and removed once the batter had started to set. I have now ordered a pancake ring, mainly because of the aesthetic look for photographs.
To be honest, these pancakes are devoured so quickly, so an unnecessary purchase unless you are after the perfect pancake shot or want to make multiple batches a ladle or jug works fine. My family declared these as delicious pancakes.
- 190 g of sieved plain flour (I used Dove Farms plain flour)
- 1 tbsp of baking powder
- 1/2 tsp of salt
- 2 tbsp of caster sugar
- 265 ml of oat milk
- 1 tbsp of olive oil.
Maple syrup, golden syrup, lemon curd or agave syrup
Blueberries, strawberries, raspberries or bananas
Pecans, walnuts, or pistachios
- In a large bowl sieve in the flour, baking powder and salt, then stir in the sugar.
- Add the oil and milk a little at a time to the dry ingredients. You do not want the mixture to be too runny, so you may not need all the milk. The batter should be quite thick. Do not over-mix the batter though.
- Heat a large frying pan or a griddle pan.
- Grease the pan with a little oil of your choice. I use a light spray myself, to limit calories. Heat the pan to a medium to high heat.
- Pour into the pan a 1/3 of a cup batter for each pancake. Cook until air bubbles appear on the surface, these are your little pockets of air, then flip. Cook for another 2 minutes or until the underside is golden.
- Repeat until all the batter has been used up, placing them on paper towels as you remove them from the pan.
The hardest choice now is choosing your toppings. If you want to make blueberry or chocolate chip pancakes then add these to your batter. I would advise using fresh blueberries over frozen as this would result in garish purple pancakes, although my boys loved “purple pancakes”
These pancakes will keep for 2-3 days if wrapped up well. You could also freeze these for up to 3 months.
- Ruby rhubarb and pear crumble
- Moroccan spiced roast carrot hummus
- Pretty in pink beetroot hummus
- Comoros Pilau Rice (African spicy rice)
- Loaded hash browns
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.