This recipe makes enough for a sizeable stack for one or two smaller stacks accompanied by other vegan breakfast essentials such as fruit, Linda McCartney sausages or a tofu scramble.
Ingredients:
- 110g plain flour
- 1 tbsp cornflour
- 1 tsp baking powder
- 3 tbsp agave syrup, plus extra to serve
- 1 tsp apple cider vinegar (I used rice vinegar as it was all I had in and it tasted fine)
- ½ tsp cinnamon
- A pinch of nutmeg
- 125ml almond milk (or other vegan substitute)
- 2 tbsp vegetable oil
- A handful of blueberries to serve (I used frozen)
Instructions:
- Add the flour, cornflour, baking powder and spices into a large bowl and whisk together. Add the remaining wet ingredients and whisk again until a smooth batter forms. Set to one side.
- Place a pancake pan or frying pan over a medium heat and grease lightly with a little dairy free spread or vegetable oil. Once hot, dollop a heaped tablespoon of batter into the pan and form into a circle. Leave to cook for around 20 seconds until it starts to bubble then flip over onto the other side. Cook for another 20 seconds then transfer to a clean tea towel and cover to keep warm. Repeat with the remaining batter.
- To serve, stack up the pancakes and top with the blueberries then drizzle over the syrup.
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