Pancakes are a real treat for every occasion – they work for snacks, they work for breakfast, they work for brunch, they work ‘just because’ when you have guests over… How amazing is that!
This recipe is full of options: you can use different types of milk and flour, and go crazy and creative with the toppings. The world is your oyster, based on what you like – and what’s left in your pantry!
Type: Vegan or Vegetarian
Approx. Preparation time: 5 mins
Approx. Cooking time: 10 mins
Makes: 6 medium-size pancakes
- Flour – either:
- 100g plain white flour and 100g oats grounded in a fine powder
- OR 200g plain white flour if you don’t have oats handy
- 2 teaspoons of caster sugar
- 1 heaped teaspoon of baking powder
- 1/2 teaspoon of salt
- Milk – either:
- 300mL almond milk, for vegan pancakes
- 300mL full fat cow milk, for vegetarian
- 1 tablespoon oil sunflower, plus a teaspoon for greasing the cooking pan
- Optional – one pinch of cinnamon powder or half a teaspoon of liquid vanilla essence
- Optional – serve with your choice of toppings: Nutella, chocolate chips, maple syrup, fresh berries, icing sugar…
- Mix the flour, sugar, baking powder and salt into a mixing bowl
- Pour the milk and oil into the bowl
- Whisk well until the mixture is evenly combined and the batter fluffs up
- Optional – if using cinnamon or vanilla, add it now
- Heat a small pan on medium heat
- Dip a piece of kitchen towel in vegetable oil and dab over the surface of the pan
- When the pan is hot, pour a ladder-full of batter and swirl around the pan until it spreads into a medium size circle
- Cook for a minute, or until the edges are cooked and the top of the pancake becomes less wet
- Turn the pancake over with a spatula and cook the other size for another minute, or until it is cooked and golden brown in colour
- Repeat until you run out of batter
- Serve warm with your choice of topping(s)!
- Tip – you can keep leftovers in the fridge overnight and serve cold the following day!