About the Recipe
Make this great base for the fluffiest vegan pancakes: use your favorite plant-based milk, and add vegan choc chips, blueberries, or anything else you fancy.
Ingredients
160ml Plant-based Milk
20g (1 1⁄2 tbsp) Lemon Juice
120g (1 cup) All-purpose Flour
30g (1/4 cup) Cornstarch (Corn Flour)
10g (2 tsp) Baking Powder
40g (1⁄2 cup) Sugar (or sweetener of your choice)
1 pinch of salt
1⁄2 tsp vanilla extract
20g (1 1⁄2 tbsp) Neutral Oil
Preparation
The lemon juice is going to help activate the baking powder, and make the fluffiest pancakes ever!!!
Whisk your plant-based milk and lemon juice together and leave it on the side for around five minutes (it’s going to make a vegan butter milk).
Sift the flour, the cornstarch and the baking powder.
Add the sugar and salt.
Mix your dry ingredients together, with a whisk.
Add yours wet ingredients into you dry, don’t over mix, (it would activate the gluten and make a stiff batter).
Cook each pancake for around 3 minutes on each side on medium heat.
EAT THEM WITH YOUR’S Favorite’s TOPPING:
Maple Sirop, Homemade Hazelnuts spread , Caramel sauce (that’s what I’ve used today), Blueberries, Banana slices, chocolate sauce...
