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Vegan pancake recipe (no egg, no milk)
Vegan pancake recipe (no egg, no milk)
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Fluffy vegan pancakes made with 7 simple ingredients – a must-try recipe for a delicious plant-based breakfast!
Ingredients:
  • 300.00 gm self-raising flour
  • 107.50 gm caster sugar
  • 397.50 gm unsweetened rice milk
  • 2 tsp vanilla bean paste
  • 8.00 gm baking powder
  • 20.00 ml apple cider vinegar
  • 33.60 gm coconut oil, melted
  • Maple syrup, to serve
  • Mixed berries, to serve
  • Coconut yoghurt, to serve
Instructions:
  • In a large bowl, combine flour and sugar. Create a well in the center. In a large jug, mix milk and vanilla, then add baking powder and vinegar. Whisk lightly with a fork until frothy. Pour the mixture into the well and stir until smooth and just combined. Let it rest for 15 minutes before proceeding.
  • Preheat a large non-stick frying pan over medium-low heat and brush with coconut oil. Pour 1/4 cup of batter into the pan and spread to create a 12cm round pancake. Repeat to make a total of 2 pancakes. Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for an additional 1 to 2 minutes until fully cooked. Transfer to a plate, cover loosely with foil to keep warm, and continue the process with the rest of the batter, brushing the pan with oil between batches.
  • Top warm pancakes with a drizzle of maple syrup, a handful of mixed berries, and a dollop of yogurt.

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