These crepe-style easy vegan pancakes take 5 minutes to make and are light and tasty. Top with your favourites whether that’s the classic lemon and sugar, or your favourite fruit with melted dark chocolate.
- 200g plain flour
- 3 tbsp brown sugar
- 1 tsp baking powder
- 425ml soy milk / alternative plant milk
- 1 tbsp extra virgin olive oil / 1 tbsp vegan butter
- 1 tsp vanilla extract
Makes 15 pancakes
Mix all the dry ingredients in a bowl.
Add the milk. If the batter is too thick, add more milk until you get the perfect consistency.
Heat a non-stick pan over medium-high heat and lightly coat with oil or some vegan butter. Pour in a ladle of the batter, tilting the pan and spreading the batter around to cover the whole bottom of it.
Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the pancake. This is sometimes easier with a spatula.
Cook for another minute until both sides of the pancake are browned. Repeat with the remaining batter.
Your pancakes can be stored for about 5 days in the fridge or up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or sandwich bag.