VEGETARIAN, VEGAN, FISH FREE, EGG FREE, DAIRY FREE, NUT FREE*.
This is my favourite Sunday breakfast recipe! These pancakes are dairy and egg free but are still deliciously light and fluffy. They take about 5 minutes preparation, 10 minutes to cook, and make 6 medium sized pancakes.
* 1 cup of plain flour
* 1 tablespoon of sugar (I use raw or brown sugar).
* 1.5 tablespoons of baking powder
* 1/8 teaspoon of salt
* 1 cup of soymilk**
* 1 teaspoon of vanilla extract
* 2 tablespoons of vegetable oil
1. Heat a medium pan on the stove on a medium heat.
2. Combine the dry indredients - the flour, sugar, baking powder and salt.
3. Add the soymilk , vanilla extract and oil to the dry ingreidents and mix until smooth.
4. Pour enough batter into the heated pan for one medium pancake, flipping when you see bubbles appear on the surface and cook for a few more minutes.
5. Repeat until batter is gone.
* This recipe is naturally nut free, but be sure to check individual ingredients and brands for traces for nuts.* I like to use vanilla soymilk for extra flavour, but try to use full cream soymilk rather than reduced fat in vegan cooking.
Serving suggestion: I love my pancakes with sliced banana and maple syrup, but they also work well with lemon and sugar or with a banana chopped up and added to the batter!
I'm not even vegan but these look delicious!!
ReplyDeleteThanks Tegan! These are definitely for everyone.. you don't have to be on any special diet :)
DeleteIf do eat dairy and honey, a decadent version is to smash up some chocolate honeycomb (like a Crunchie or Violet Crumble), mix it into some soft butter and freeze for a few hours, then add a pat of honeycomb butter on top of the warm pancakes... yum!