MealPlanned
- Breakfast
- 25 min
- Dairy-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Vegan pancakes
Fluffy egg-free pancakes made with soy milk, served with berries.
- Calories
- 387
- Protein
- 9 g
- Carbs
- 63 g
- Fat
- 11 g
Per serving. Makes 3 servings.
Ingredients
- 160 g Plain flour
- 2 tsp Baking powder
- 1 tbsp Sugar
- 280 ml Soy milk, unsweetened
- 1 tbsp Cider vinegar
- 2 tbsp Vegetable oil
- 150 g Blueberries
- 2 tbsp Maple syrup
Contains: Cereals containing gluten, Soybeans. Always check the labels of what you buy.
Method
- Stir the vinegar into the soy milk and leave for 5 minutes to curdle slightly. It makes the pancakes fluffier.
- Whisk the flour, baking powder and sugar in a bowl.
- Pour in the soy milk and oil and whisk until just smooth; don't overmix.
- Heat a non-stick frying pan over a medium heat. Cook ladlefuls of batter for 2 minutes until bubbles appear, then flip and cook for 1–2 minutes more.
- Serve with the blueberries and maple syrup.
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