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.

If you’d like to print this recipe to try later, just click the grey PRINT button on the recipe card below.

Vegan, fluffy pancakes

Course: Breakfast

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12

Author: Emily Leary

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

Print Recipe

Ingredients

• 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

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.

Tried this recipe?Share your pics on Instagram, Facebook or Twitter and tag @amummytoo or use the hashtag #amummytoomakes. I can't wait see your creations!

PIN ME