Delightful Vegan Pancakes

Fluffy, golden pancakes that'll make you forget eggs and dairy ever existed. These vegan pancakes are perfect for a leisurely weekend breakfast or brunch.

Ingredients

• 125g self-raising flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• Pinch of salt
• 150ml plant milk
• ¼ tsp vanilla extract
• 4 tsp sunflower oil

Method

1. In a large mixing bowl, whisk together the self-raising flour, caster sugar, baking powder, and salt.
2. In a separate bowl, combine the plant milk, vanilla extract, and 2 teaspoons of the sunflower oil.
3. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Let the batter rest for 5 minutes.
4. Heat a non-stick frying pan over medium heat and brush with a little of the remaining sunflower oil.
5. Pour about 60ml (¼ cup) of batter into the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface.
6. Flip the pancake and cook for another 1-2 minutes on the other side, until golden brown.
7. Repeat with the remaining batter, adding a little oil to the pan as needed.

Serving Suggestions Serve your vegan pancakes with:

• Fresh berries and a drizzle of maple syrup
• Sliced bananas and a dollop of vegan yogurt
• A sprinkle of cinnamon and a spoonful of apple sauce
• Vegan chocolate chips and a swirl of nut butter
• Lemon juice and a dusting of powdered sugar
• Whipped coconut cream and a handful of toasted nuts

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. 

Enjoy!