Fast ‘n Fluffy Vegan Pancakes

Vegan Fluffy Pancakes

 

There is something about stuffing yourself full of a warm, maple syrup drizzled plateful of pancakes that temporarily makes the world seem like a better place.

They are the ultimate take-it-easy treat.

Perfect fuel for lazy Sunday movie watching, relaxed sleep-ins and afternoon naps.

These are no nonsense, fuss free, classic pancakes. If you want to sass things up a little bit, add a small handful of chopped nuts, blueberries or dairy free chocolate chips. Do try them without any bells and whistles, though. It is a deliciously good time.

The recipe makes a small batch – a meal for one or snack for two. If you have a few hungry mouths to feed, you can just double all of the ingredients, but go easy on the milk, you might need slightly less than would be called for. Play it by ear – you will make it work!

Whether whipped up for breakfast, a snack or to sate an attack of midnight munchies, this recipe will do you right.

 

♥ ♥ ♥ ♥ ♥ ♥

 

Fast ‘n Fluffy Vegan Pancakes

 

Ingredients:

1 cup all purpose flour
3/4 cup soy milk + 2 tbsp
1 tsp apple cider vinegar
1 tsp baking soda
1 tsp vanilla extract
2 tbsp rice bran oil
2 tbsp raw sugar
2 tsp Olivani (or your favourite dairy free butter substitute.)

pure maple syrup and a sliced banana, to serve

 

What to do:

To make the batter:

Whisk vinegar and soy milk together in a small bowl. Set aside.

Sift flour and baking soda into a large bowl.

Add oil, sugar and vanilla to soy mixture. Whisk until combined.

Add wet mix to dry, gently mixing until well blended.

Cover the bowl of pancake batter and refrigerate for 30 mins or so, to ensure maximum fluffiness!

To make the pancakes:

Place a large plate in your oven and preheat on a low temperature (around 40 C); this is to keep the pancakes warm while you work your magic.

Heat a heavy frying pan over medium heat. Grease with 1/2 tsp Olivani.

Spoon approx. 1/4 of batter into the center of the pan, smoothing it out with back of spoon to make sure it is an even thickness.

Wait until there are a lot of bubbles on the surface of the pancake, then use a spatula to carefully flip it over. Cook for another 30 seconds / 1 minute until done.

Place pancake in the oven. Repeat for rest of the batter, using 1/2 tsp Olivani to grease the pan for each one.

Serve pancakes with maple syrup and bananas.

Makes 4 medium sized pancakes.

 

♥ ♥ ♥ ♥ ♥ ♥

 

Image: via my Pinterest

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s