Fluffy Pancakes

Servings: Makes 12 (approx.)


Wet Ingredients

Dry Ingredients

To cook the pancakes

Blueberries, strawberries and banana (optional)



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.


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