The Fluffiest Vegan Pancakes
These are hands down the fluffiest pancakes i’ve ever made. Usually I like to use buckwheat flour to make my pancake batter to keep it gluten free and highly nutritious as buckwheat is a whole grain. However, over Christmas I was experimenting with a more indulgent pancake recipe that is a perfect weekend brunch treat!
You can top these pancakes with whatever you like, however I am just obsessed with yoghurt on my pancakes. The cool yoghurt cuts through the sickly sweet element of the pancakes and the stickiness of the peanut butter and this ultimately means that you can eat more of them! 😂
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The Fluffiest Vegan Pancakes
Serves 2
10 minutes
Ingredients
For the Pancakes:
150 grams of flour
2 tbsp coconut sugar
1 tbsp baking powder
1/2 tsp of salt
1 tbsp of Apple cider vinegar
1 cup of plant-based milk
(I used homemade hazelnut!)
Coconut oil
To Serve:
4 tbsp of plain yoghurt
4 tbsp peanut butter
2 tbsp crushed pistachios
Pomegranate seeds
Edible flowers
Preparation
In a mixing bowl combine the flour, coconut sugar, baking powder and salt. Now slowly add the apple cider vinegar and plant-based milk and whisk until smooth.
Heat 1 tsp of coconut oil in a large flying pan. Once hot, pour a 1/4 cup measurement of batter into a pan. Using a 1/4 cup measurement will create consistent sized pancakes
When the top begins to bubble, flip the pancake and cook until golden. Repeat the process. The mixture should create approx 6 pancakes, 3 per portion.
To keep the pancakes warm between batches, keep them in the oven on a low heat covered with a tea towel to stop them from drying out.
Once all the pancakes are made, plate up and garnish with yoghurt, peanut butter, pistachios, pomegranate seeds and edible flowers.
Enjoy!
