Fluffy Pancakes

Categories: Breakfast Children's Recipes Recipes

Fluffy Pancakes

These pancakes are easy to make and are so light and fluffy! They go really well with all sorts of toppings, so have fun and make up your own creative flavours. Serve them for breakfast or as an after-dinner treat.
Fluffy Pancakes

CHEF’S ADVICE Make a really easy raspberry compote by heating up a handful of frozen raspberries with a little sugar or maple syrup until they are soft and syrupy. Drizzle over your pancakes and finish with a dollop of dairy-free yoghurt – yum!

Skill level: Basic

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Servings: Makes 12 (approx.)

Ingredients

Wet Ingredients

280ml (1 cup +2 tbsp)

Unsweetened Soya Milk

1 tbsp

Apple Cider Vinegar

1 tsp

Vanilla Extract

1 tbsp

Vegetable Oil

Dry Ingredients

180g (1 1/2 cup)

All-Purpose Flour

4 tbsp

Sugar

1 tsp

Baking Powder

3/4 tsp

Bicarbonate of Soda

To cook the pancakes

Dairy-free butter or spray oil

Blueberries, strawberries and banana (optional)

Method

Make a buttermilk by stirring together the soya milk, apple cider vinegar, and vanilla extract and leaving it to curdle and thicken.

In a large mixing bowl, whisk together the dry ingredients.

Pour the buttermilk and oil into the dry ingredients and whisk until the mixture
is smooth and the ingredients are well combined. Let the batter sit for a few minutes.

Heat a frying pan over a high heat until almost smoking, then turn down to a medium heat and spray with oil (or brush with a light coating of the butter). Use a large spoon or ice cream scoop to pour a portion of the batter into the frying pan.

Cook the pancake until it starts bubbling and rising slightly, then flip over and cook on the other side for a few minutes until golden brown. Repeat this process until all the batter has been used. We also dropped some fresh blueberries, strawberries and chopped bananas onto our pancakes before we flipped them, to add some extra flavour and nutrients.

Fluffy Pancakes

Fluffy Pancakes