Super easy, quick and vegan. Perfect weekend brunch, I like to stack mine four or five high and top with chopped strawberries, blueberrys, raspberrys, pecans and maple syrup.
Serves two:
Makes 8 - 10 pancakes
Ingredients
1 cup flour (whichever you prefer, I normally use plain flour)
1 tablespoon sugar (I use caster sugar)
2 tablespoons baking powder (yes two!)
1/8 teaspoon salt
1 cup soya milk/ almond/ rice milk
2 tablesopoons vegetable oil
Directions
Set up your cooker with a pan to medium heat.
Combine all 4 dry ingedients (make sure two tablespoons baking powder not two teaspoons like some recipes suggest this make them like american buttermilk pancakes and the baking powder is totally undetectable)
Add the soya milk and vegetable oil in to your mixture and mix until smooth.
Now the pan should be ready for your batter, spoon one pancakes worth of your mixture into the pan, flip (carefully) when you see bubbles appearing.
There you go, told you it was easy!
1 comments:
Looks delicious x
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