- 150g plain flour
- 1 1/2 tbsp baking powder
- 150ml unsweetened almond milk
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tablespoon maple syrup
- Maple syrup
This is my first time making vegan pancakes and I was a bit worried about how they would turn out without egg. My ultimate nightmare would be really thin, dense pancakes. Surprisingly I pulled off beautiful fluffy pancakes on the very first try. How lucky was that!!!!
These pancakes are inspired by American-style pancakes. They are soft, fluffy and seriously delicious!!!!
Sift the flour in a medium mixing bowl and season with salt. In order to make fluffy pancakes, you will also need to add baking powder.
Pour in milk, maple syrup and vanilla extract. Mix well until smooth.
Heat up the oil in a pan over medium heat and pour in around 50ml pancake batter. Cook until nicely browned on one side, then flip over and brown on the other side. It should take around 2-3 minutes per side.
Repeat the same process until you have used up all the batter, you should be able to make 6-8 pancakes.
Top with sliced banana, blueberries and pour over maple syrup.
Look at that delicious pool of golden maple syrup around the pancakes; you don’t need to be a vegan to love this recipe. It was such a fun experiment; I really enjoyed the process and of course the outcome (YUM!!!!)
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3
Serves: 8 pancakes
Prep.: 5 mins | Cook: 15 minsIngredients: