THE FLUFFIEST VEGAN PANCAKES

Light, soft and delicious pancakes that are 100% vegan!

I share the lightest, softest and most delicious vegan pancakes I have ever tasted! No bananas, no commotion. Scroll down for the recipe ...

I'm actually based on a recipe from one of my cupcake recipes because I'm curious to see how ordinary cookie dough will work for pancakes. It turns out that's the way to go. You don't need bananas, applesauce, or anything.

It's inspired by American-style pancakes but also reminds me of the Scotch pancakes I used to eat as a child, with jam. It definitely brings back a sense of nostalgia and I can't wait to make it again soon with a little raspberry jam!

We chose to add orange peel, cinnamon, cardamom and give them figs and date syrup. That combination is divine! But I first tested these simple and simple and they are delicious in their own right. So don't hesitate to mix it however you want.

INGREDIENTS

• 90g plain flour (3/4 cup)
• 1 tbsp arrowroot powder or cornflour
• 1 1/2 teaspoon baking powder
• Maple syrup 3 tablespoons
• 1 teaspoon apple cider vinegar
• 120ml (1/2 cup) milk free of milk
• 2 tablespoons of vegetable oil

Serve

• maple syrup
• Fresh fruit, we use figs

INSTRUCTIONS

1. Heat a dry pan over low heat. A small non-stick works best but use your first try to judge whether you need to add a little oil.
2. Mix dry ingredients together in a large bowl.
3. Stir the wet ingredients until they are evenly mixed and the texture is runny but thick.
4. Pour the mixture about 1/4 cup into a dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully turning over to the other side. Cook for 20-30 seconds.
5. Repeat with the remaining batter.
6. Serve and enjoy!

Note
* You can also use gluten-free plain flour. I tested the recipe with Dove's Farm-free mixture and it tastes good. However, the color is a little paler and doesn't rise well enough. Still tasty!

This recipe is inspired by wallflowerkitchen

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