Saturday Morning Pancakes [VEGAN]

Saturday Morning Vegan Pancakes

Saturday Morning Vegan Pancakes

If there’s a breakfast food which is requested with astonishing regularity in our household, it’s pancakes. Most Saturdays, before I’m even fully awake, a small person (and sometimes a larger person too!) has placed an order for their favourite start to the weekend.

And how can I argue when they’re so simple to make? Usually I prefer to add ingredients by weight (a throwback to school home economy lessons) but this is a recipe where the measuring cup really makes sense. Bleary eyed and pre-coffee, it’s far easier to dig a cup into the bag of flour than it is to ferret around in the cupboards for the scales. And if you use a quarter-cup measure to add the flour and milk, it’s also the perfect size to portion out the batter in equal sized dollops.

The littlest chickpea loves to help mix the dry ingredients and to filch the first pancake from the pan while the rest are cooking. Since the initial attempt is usually a sacrificial test of the correct hob heat, I tend to allow it.

This recipe makes 6 quarter-cup sized pancakes (soft, fluffy and delicious with a little vegan spread and fruit… or syrup if that’s your bag), and is easily doubled if that doesn’t satisfy the ravening hoards.

Saturday Morning Vegan Pancakes
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Saturday Morning Vegan Pancakes
Author: www.chocolateandchickpeas.co.uk
Ingredients
  • 1 cup plain flour
  • 2 tbs sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 1/4 cup soya milk or almond milk works well too
Instructions
  1. Throw the flour, sugar, baking powder and cinnamon into a large mixing bowl and stir briskly with a fork until well combined.
  2. Add the vanilla essence and soya milk and mix in briefly. The batter should be thick but pourable, and it's fine if it's still a little lumpy - overmixed batter can lead to a heavy pancake.
  3. Place a large, non-stick frying pan on the hob and bring to a low/medium heat. Add a little cooking spray if required.
  4. Using a quarter-cup measure (or a ladle if preferred), drop a portion of batter into the pan. Cook gently for a couple of minutes until the glossy edges become matt and bubbles start to form in the centre. Flip over and cook for a couple more minutes on the other side.
  5. If you can bear not to eat them straight from the pan, place in a very low oven to keep warm while cooking the remainder of the batter.
  6. Leftovers (who am I kidding? We never have leftovers!) can be placed in a ziplock bag and stored in the fridge until the next day. Just reheat in the toaster and enjoy!

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