Fluffy Pancakes
Pancake Day just got a plant-based twist! Straight from the BOSH! kitchen, we're flipping the script with the fluffiest vegan pancakes you've ever laid your eyes on. Simple ingredients, no faffing about, just pure pancake perfection. We've topped ours with a drizzle of maple syrup and a dollop of plant-based butter but chocolate chips, lemon and sugar or just about anything will taste good!
Serves
Ingredients
For the Pancakes
<item-todo-done>150g self raising flour<item-todo-done><item-todo-done>30g caster sugar<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done> pinch of flakey salt<item-todo-done><item-todo-done>180ml plant-based milk<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done> vegetable oil<item-todo-done>
To Serve
<item-todo-done> plant-based butter<item-todo-done><item-todo-done> maple syrup<item-todo-done><item-todo-done> plant-based yoghurt<item-todo-done><item-todo-done> berries<item-todo-done>
Before you start
Preheat oven to 100*C fan setting and put a large plate inside to warm | Large non stick frying pan
Make the batter
- Put the flour, sugar, baking powder and salt in a large mixing bowl and mix to combine. Slowly pour in the milk and whisk to a smooth batter. Stir in the vanilla extract
Make the pancakes
- Heat 1 tbsp of oil in a large frying pan over medium heat. Spoon 4 heaped tbsp of batter into the pan, spacing them out evenly. Cook for 3-5 minutes, until bubbles appear on the top and the pancakes are browned on the bottom. Flip and cook for another 3 minutes then transfer to the warm plate in the oven. Repeat to use up all the pancake mixture
Serve
- Stack 2 or 3 pancakes on each plate. Top with yoghurt, berries and finish with a drizzle of maple syrup