Vegan, fluffy pancakes – no eggs, no dairy

These are beefed-up, vegan American-style pancakes, with no dairy or eggs.
This recipe uses soya milk and a touch of arrowroot helps the batter bind. The pancakes are fried with a little soya margarine and, once cooked, they’re wonderful topped with maple syrup.
If you’d like to make these delicious vegan pancakes for yourself, here’s what to do.
Ingredients
300g (10.5 oz) plain flour
8g (1½ tsp) arrowroot powder
1 tbsp baking powder
500ml (17 fl oz) sweetened soya milk
1 tbsp soya margarine, plus more to fry if needed
1 tsp bicarbonate of soda
a few tbsp of your favourite syrup
Instructions
Mix the flour, arrowroot and baking powder in a large bowl.

Whisk in the milk bit by bit to avoid lumps.

Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.

Whisk in the bicarb.

Heat the pan to a medium-high heat, and cook the pancakes with about 60ml per pancake.
They’ll only need around 45 seconds so that they just begin to bubble on top – they should still be quite liquid on top when you flip them to ensure they rise well. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.

When all the pancakes are cooked, drizzle with syrup and serve.

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Vegan, fluffy pancakes

Beefed up vegan American-style pancakes, with no dairy or eggs.

300 g 10.5 oz plain flour
8 g 1½ tsp arrowroot powder
1 tbsp baking powder
500 ml 17 fl oz sweetened soya milk
1 tbsp soya margarine (plus more to fry if needed)
1 tsp bicarbonate of soda
a few tbsp of your favourite syrup

 

Mix the flour, arrowroot and baking powder in a large bowl.
Whisk in the milk bit by bit to avoid lumps.
Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.
Whisk in the bicarb.
Heat the pan to a medium-high heat, and cook the pancakes with about 60ml per pancake.
They’ll only need around 45 seconds so that they just begin to bubble on top – they should still be quite liquid on top when you flip them to ensure they rise well.
Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
When all the pancakes are cooked, drizzle with syrup and serve.

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