Prep: 2 mins per pancake
Cook: 4 mins per pancake
Makes: 15 pancakes
200g plain flour
3 tbsp brown sugar
1 tsp baking powder
425ml soy milk / alternative plant milk
1 tbsp extra virgin olive oil / 1 tbsp vegan butter
1 tsp vanilla extract
Mix all the dry ingredients in a bowl.
Add the vanilla extract and milk. If the batter is too thick, add more milk until you get the perfect consistency.
Heat a non-stick pan over medium-high heat and lightly coat with oil or some vegan butter. Pour in a ladle of the batter, tilting the pan and spreading the batter around to cover the whole bottom of it.
Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the pancake. This is sometimes easier with a spatula.
Cook for another minute until both sides of the pancake are browned. Repeat with the remaining batter.
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