Vegan breakfast mini pancake stack

Chomp your way through this vegan pancake stack – it’s an egg-free and dairy-free stack of delicious mini pancakes!

It’s everything you could want from pancakes, and it’s a super easy recipe to follow.

Ingredients

• 150g (5 oz) plain flour
• 50g (2oz) buckwheat flour
• 2 tsp sugar
• 8g (1 1/2 tsp) arrowroot powder
• 500ml (17 fl oz) sweetened soya milk
• 1 tsp bicarbonate of soda
• 1 tbsp soya margarine, plus more to fry if needed
• A few tbsp of your choice of syrup

Instructions

Mix the flours, sugar and arrowroot 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 a dessert spoon of batter per pancake. They’ll need just 30 seconds or so before they bubble on top and brown underneath.

Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.

When all the pancakes are cooked, drizzle with the syrup if desired and serve to the table for everyone to help themselves.

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5 from 1 vote

Vegan pancake stack

An egg-free and dairy-free stack of delicious mini vegan pancakes.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Breakfast

Cuisine: American

Keyword: pancakes, vegan

Servings: 4 servings

Calories: 351kcal

Author: Emily Leary

Ingredients

• 150 g (5.3 oz) plain flour
• 50 g (1.8 oz) buckwheat flour
• 2 tsp sugar
• 8 g (0.3 oz) arrowroot powder
• 500 ml (1.1 pt) sweetened soya milk
• 1 tsp bicarbonate of soda
• 1 tbsp soya margarine plus more to fry if needed
• 6 tbsp maple syrup

Instructions

• Mix the flours, sugar and arrowroot 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 a dessert spoon of batter per pancake. They’ll need just 30 seconds or so before they bubble on top and brown underneath
• Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
• When all the pancakes are cooked, drizzle with the syrup if desired and serve to the table for everyone to help themselves.

Video

Nutrition

Calories: 351kcal | Carbohydrates: 66g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 356mg | Fiber: 3g | Sugar: 24g | Vitamin A: 625IU | Vitamin C: 9mg | Calcium: 218mg | Iron: 3mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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