Vegan Victoria Sponge Pancakes Bosh TV

Victoria Sponge Pancakes

  • Simple
  • 0:30 m
  • 10 ingredients

Everybody's favourite classic cake, reimagined in vegan pancake form! Whoever said you couldn't have cake for breakfast was clearly wrong. A right royal treat for weekend brunch or a special breakfast in bed, all whipped up in less than 30 minutes.

Serves: 4

Ingredients

For the pancakes

  • 1 tsp baking powder
  • 4 tbsp sunflower oil - or vegetable oil
  • 150g self raising flour
  • 30g caster sugar
  • 180ml plant-based milk
  • ½ tsp vanilla extract
  • good pinch of sea salt

To serve

  • 125ml plant-based whipping cream
  • 40g icing sugar
  • raspberry jam
  • vanilla essence

Before you start

2 x 5 inch circular cookie cutters | Frying pan | Bowl | Balloon whisk

Step 1

Make the batter

  • Put the flour, sugar, baking powder and salt into a bowl and mix to combine
  • Slowly add the dairy-free milk and whisk to a smooth batter
  • Stir in the vanilla and set to one side

Ingredients

  • 1 tsp baking powder
  • 150g self raising flour
  • 30g caster sugar
  • 180ml plant-based milk
  • ½ tsp vanilla extract
  • good pinch of sea salt

Step 2

Prepare the whipped cream

  • Add the whipped cream to a bowl and whip with a whisk until stiff peaks form
  • Add the icing sugar and vanilla essence and mix
  • Put the bowl in the fridge for later

Ingredients

  • 125ml plant-based whipping cream
  • 40g icing sugar
  • vanilla essence

Step 3

Cook the pancakes

  • Warm the vegetable oil in the frying pan over medium heat
  • Place the cookie cutters in the pan, pour batter into both the cutters, filling them halfway
  • Cook for 3-5 minutes until golden on the underside
  • Flip the cookie cutter over and cook the pancakes for a further 2-3 minutes

Ingredients

  • 4 tbsp sunflower oil - or vegetable oil

Step 4

Finish and serve

  • Pop the pancakes out of the cookie cutters
  • Place one pancake on a plate, spread with raspberry jam, spoon on whipped cream, top with the second pancake, dust with icing sugar and serve immediately
  • Repeat the process until the ingredients are used up

Ingredients

  • raspberry jam