Vegan American Style Pancakes
Course: Breakfast Servings: 2
Prep time: 15 min Cook time: 10 min
Difficulty level: Easy
Vegan
Gluten Free
Naturally Sweetened
*** FEATURING OUR LOVE VEGAN BARS FOR THE TOPPING ***
Author: Jennifer Sargison
Light, fluffy and utterly delicious! These are my go-to weekend staple, they are a simple recipe that always delivers on taste and LOVED by everyone. You’ll will never guess they are vegan and they are also gluten free without compromising on taste or texture. Topped with your favourites these pancakes are the best you’ll have.
***Double or triple the quantity to suit your occasion***
Ingredients
1 Cup buckwheat flour
1 Tablespoon baking powder (you need this much to allow the pancakes to rise)
Pinch of salt
1 1/4 cups plant milk (any variety is OK)
2 tablespoons melted coconut oil (or another mild oil such as rapeseed or sunflower)
1 1/2 tablespoons maple syrup (or any other sweetener that you like)
A few handfuls of any fillings you wish (blueberries, strawberries, choc chips etc)
Extra oil for frying if needed
Additional sauces, syrups and toppings to serve. We love to add our Love Vegan bars for a delicious and healthy addition.
Method
Place the flour, baking powder and salt into a large mixing bowl and stir them together
In a large jug place the plant milk, coconut oil and maple syrup and stir them together. If the coconut oil solidifies with the contact of the cold milk simply warm all of the liquid ingredients in the microwave until the coconut oil melts again.
Add the liquid ingredients to the mixing bowl containing the flour mixture and GENTLY whisk them all together. Be careful not to over mix and you will knock the air out and this will make the pancakes hard with a cardboard like texture
At this point you may add a few handfuls of any fillings you wish to use. Blueberries, strawberries or chocolate chips and gently mix them in.
Leave the mixture to rest for 5-10 minutes to allow the baking powder to work so you’ll get the fluffiness you need
Place a little oil in a frying pan and once it’s hot, ladle in a small amount of the pancake mixture into the pan. I can usually fit 4 small round pancakes in the frying pan at a go. You decide how big or small you wish to make them
After a few minutes of frying simply flip them over and repeat on the other side
pop the pancakes on a large plate and cover with foil and place in a low oven to keep the warm whilst you fry the remaining pancakes.
Once all the mixture has been used up serve the pancakes with your favourite syrups or sauces or toppings and enjoy.
I like my pancakes with sliced banana, love vegan bites, banana, nuts and splash of maple syrup and served with a perfect Starbucks vegan latte you’ll be in heaven! I hope these go down well with your family and friends, ours love them!
This mixture also makes perfect little pancakes for a ‘pancake cereal’ breakfast
Get your Love Vegan fix here
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x