Plant-based pancakes
Serves 2 (makes about 8 pancakes)
What you’ll need:
150g self-raising flour
1 tsp baking powder
1 tbsp granulated sugar
Pinch of salt
1 tsp vanilla essence
200ml Mylk
1-2 tbsp coconut oil or plant based butter to cook
To serve
100g fresh blueberries
2 tbsp coconut yoghurt
2 tbsp maple syrup
What you’ll need to do:
- Mix the flour, baking powder and sugar in a large mixing bowl with a pinch of salt. Gradually pour in the milk and whisk to create a thick, smooth pancake batter. Whisk through the vanilla essence.
- Heat a little of the oil in a non-stick frying pan over a medium heat. Once hot, pour 2-3 tbsp of the batter at a time into the pan to create small American style pancakes. Cook for 3-4 minutes each side until bubbles start to appear in the top, then flip and cook for a further 1-2 minutes or until golden brown. Remove from the pan with a spatula and set the pancakes aside while you repeat the process with the remaining batter.
- Stack the pancakes to serve, then top with the coconut yoghurt, berries and maple syrup.