Recipe: Plant-based pancakes

Recipe: Plant-based pancakes

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:


  1. 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.
  2. 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.
  3. Stack the pancakes to serve, then top with the coconut yoghurt, berries and maple syrup.

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