Ultimate fluffy vegan pancakes

Have you been trying to make fluffy THICK vegan pancakes for a while, but end up with pancakes which are either wrinkly, flat, chewy or dense? Then this is the recipe (and tips!) for you!

In this post I will give you my ultimate tips for making the best 'cake'y style American pancakes you ever so desire.



1. It starts with batter: your consistency must not be too runny or too thick. Think smooth, thinner cake batter which will almost (but not quite) pour evenly from a spoon. It needs to be able to hold some of its shape slightly to prevent a thinner pancake.

2. Making the 'buttermilk': it is crucial you whisk your milk and vinegar together and let it sit for a few minutes before mixing in with the flour. This helps in rising.

3. Flour: in my recipe I like to sub some of the regular flour for both protein powder and soy flour. I use vanilla protein for the taste and the soy flour makes the pancakes that extra bit 'cake'y! However, don't mistake this for soya protein (it is not the same!). You can omit either or both of these for all wheat flour, but the taste won't be as sweet or spongey.

4. Be patient!: let your batter rest for at least 5 minutes (preferably longer), whilst you heat up a non-stick pan.

5. Cooking: you want to warm your pan on a medium heat (for my electric hob I use setting 6 out of 9) for at least five minutes before frying. Add in 1-2tbsp of batter at time (depending on your preferred size) and slowly cook on each side until edges have become dry and bubbles have formed. This takes around 3-5 minutes and the pancake should easily flip and not stick to the pan at this point!


Ingredients: 4-5 regular sized pancakes (feeds one hungry person or two not so hungry people)

  • 45g self raising flour

  • 15g soy flour

  • 15g vanilla protein powder

  • 1/2tsp baking soda

  • 110ml non-dairy milk whisked with 1/2tbsp apple cider vinegar

  • 1/2 banana, mashed

  • toppings as desired!


Method:

  1. In a jug whisk the milk and vinegar together until frothy. Set aside.

  2. In a mixing bowl, mix the dry ingredients and add the mashed banana. Pour in the milk and mix with a fork until smooth.

  3. Heat your pan to a medium heat before frying 1-2tbsp of batter per pancake. Cook for approximately 3-5 minutes each side until bubbles have formed (see above for cooking notes).

  4. Flip, repeat, stack, top and enjoy!


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