Create an impressive but quick and easy stack of nine large fluffy, soft, delicious pancakes.Perfect to celebrate Pancake Day or Shrove Tuesday, or simply for an extra special breakfast, brunch, or snack.
Place all dry ingredients into a mixing bowl and stir.
Add wet ingredients and whisk well. If your batter is too thick add an extra 1-2 tablespoon of plant milk.Although this recipe does create a thick batter so don't make your batter too runny.
Leave in the fridge for at least 20 minutes.
Heat your non-stick frying pan over a medium heat.Use oil if necessary.If using a pancake maker set the hotplate to a medium-high temperature.
Pour 60ml (¼ cup) of batter per pancake. Flip the pancakes when lots of bubbles have appeared over the surface.
Cook on the other side for a minute or two until golden.
Depending on your pan a little more oil may be necessary to prevent sticking.
If you want to keep pancakes warm lay each cooked pancake between parchment paper and keep warm on a low temperature in the oven.Or cool to enjoy at room temperature.
Nutritional information is for guidance only and is not a strict analysis as ingredients vary.
Vegetable oil has not been included within the analysis.
Leftover pancakes can be kept in the fridge for up to 4-5 days. Cover with food-grade wrap.
Or freeze the pancakes for up to 4 months. Wrap well to avoid freezer crystals. And its recommended to add a small piece of kitchen parchment between each pancake, as it will prevent freezing together and removal of single pancakes will be much simpler.
Pancake batter can be kept in the fridge for up to 3 days. Mix well before use, and add a tablespoon of plant milk if mix really thick.
Serve your pancakes with fresh or frozen berries, grapes, bananas, pineapple chunks, orange segments, kiwi slices, etc.
A scoop of plain or vanilla vegan yogurt is a tasty addition.