I’ve tried many versions of vegan pancakes, but these are the best I’ve had.
So what makes a perfect vegan pancake?
Why, the same things that makes a perfect non-vegan pancake, of course: quick to make, no hard-to-find ingredients and a tender, moist and fluffy result. Sometimes vegan pancakes can be heavy and doughy, but not these little babies. The first time I made them plain; the second time I made them with blueberries. They’re great either way. I’m sure these would be fab with any number of fruity additions.
Perfect vegan pancakes
|110g||plain flour (all-purpose flour)||3/4 cup + 1 tablespoon|
|1-1/2 tablespoons||sugar||1-1/2 tablespoons|
|1-1/2 teaspoons||baking powder||1-1/2 teaspoons|
|3/8 teaspoon||salt||3/8 teaspoon|
|1/8 teaspoon||cinnamon||1/8 teaspoon|
|1/2 cup||blueberries or other fruit (optional)||1/2 cup|
|100ml||soya milk||3/8 cup|
|1/1-2 tablespoons||mild vegetable oil||1-1/2 tablespoons|
|1/2 teaspoon||pure vanilla extract||1/2 teaspoon|
|margarine plus maple syrup or fruit syrup|
1. Mix the dry ingredients together in a medium bowl. Add the fruit and toss to coat the fruit with the dry mix.
2. Combine the wet ingredients in a measuring cup.
3. Heat a heavy pan on medium-low heat. (I use a well-seasoned cast iron pan.) If you’re not going to serve them as they come out of the pan, turn the oven on to low with a baking sheet (or two) inside, to keep them warm until they’re all cooked.
4. Stir the wet mix into the dry mix and combine until fairly smooth.
5. When the pan is hot, spoon the batter into the pan to make small (10cm/4″) or medium-size (18cm/7″) pancakes. They’ll look quite thin when first spooned into the pan, but will puff up as they cook. I don’t need to add oil to my well-seasoned cast-iron pan, but this may vary with a different type of pan.
6. Cook until the pancakes forms bubbles on the surface and start to look “set” on top (three or four minutes). Then flip them over and cook for another two minutes or so, until the other side is golden. If not serving immediately, put on preheated tray in a warm oven. Don’t stack them, as it will make them soggy (or so pancake wisdom says).
7. Serve with margarine and maple syrup or fruit syrup. We served these with blueberry syrup.
Serves two hungry people.