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.
- 150g (5 oz) plain flour
- 50g (2oz) buckwheat flour
- 2 tsp sugar
- 8g (1½ 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
- 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.
PIN ME
Mmm, they look scrummy!