Pancakes are awesome as a snack, a desert or to accompany a hearty breakfast. Not quite sweet and not quite savoury, pancakes give you the flexibility to eat them with a range of different fruits and sauces.
The problem is that most pancakes contain eggs and milk. But not mine! No, these fantastically fluffy vegan pancakes are dairy and egg free, oh, and dare I say delicious.
- 1 1/4 cup self raising flour
- 1/2 cup spelt flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups almond milk (or your preferred non-dairy milk)
- 2 tablespoons non-dairy margarine , melted plus extra margarine for frying and spreading
- 1/2 tsp vanilla
1. Sift the dry ingredients in a large bowl.
2. Mix milk and melted margarine in a separate bowl and then add to the dry ingredients.
3. Whisk until smooth. Let the batter sit for at least 10 minutes.
4. Add 1 tsp margarine to a frying pan on medium heat, tilting the pan so that margarine is spread evenly.
5. Scoop batter into the pan using a cup or ladle leaving enough space in between each pancake.
6.You can choose if you prefer small or large pancakes depending on the size of your pan. I usually fit 3-4 small pancakes per batch.
7. Pancakes will start to bubble after 1-2 minutes and the base will turn golden. Using a spatula, gently flip the pancakes and cook on reverse side for another 1-2 minutes until both sides are golden. Remove from pan.
8. Repeat until all the batter is used.
Serve hot with maple syrup, fruit and your favourite vegan sausage for a hearty breakfast. This recipe feeds 2-3 hungry people. You can also try folding 1 cup fruit or chocolate chips into the batter before frying.