Name: Vegan breakfast pancake stack
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 150 g 5 oz plain flour; 50 g 2oz buckwheat flour; 2 tsp sugar; 8 g 1 1/2 tsp arrowroot powder; 500 ml 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

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

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.

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

Vegan breakfast pancake stack

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings:

Author: Emily Leary

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

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Ingredients

150 g 5 oz plain flour
50 g 2oz buckwheat flour
2 tsp sugar
8 g 1 1/2 tsp arrowroot powder
500 ml 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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Breakfast

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