EASY VEGAN PANCAKES
The most perfect basic pancake recipe, ready to be jazzed up with any toppings you see fit!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Ingredients
- 350 ml full-fat oat milk
- 1 tbsp apple cider vinegar
- 250 g self-raising flour
- 2 tbsp caster sugar
- vegan butter for frying
- sea salt
Instructions
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Start by making the vegan buttermilk. Combine the oat milk and apple cider vinegar in a jug and stir well. Set aside for 15-20 minutes, or until the mixture has thickened.
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Sieve the self-raising flour into a mixing bowl. Add the sugar and a pinch of salt and stir them through. Slowly add the buttermilk, whisking as you go, until you have a lovely smooth batter.
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Heat a little vegan butter in a non-stick frying pan or skillet over a low-medium heat. Once hot, spoon small rounds of batter into the pan and fry for 1-2 minutes each side, until golden brown (flip the pancakes when the little bubbles that appear on the surface start to burst). Keep the pancakes warm in a low oven whilst you fry the remaining batter.
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To serve, pile the pancakes up and top with any toppings you like – I love maple syrup and banana.
I have plenty more delicious vegan breakfast recipes here on Georgie Eats! Try my Caramel Apple Porridge.
Hi there, can I use almond milk to make the buttermilk? Also, can I use regular flour or spelt or wholegrain flour?
I have never tried almond milk – but it needs to have some sort of thickener in it, like rice or oil. So have a look at your carton. Also, make sure it has a raising agent in the flour – so if you want to use wholemeal, make sure you add some baking powder. 1 tsp per 100g. Hope that helps xx