Not just for Pancake Day, we enjoy these fluffy delicious pancakes all year! We made these for the first time during a vegan cookery class and they were a total hit stacked up high with maple syrup poured over and lots of seasonal fruit.
We like to make our pancakes on the small side, four in a pan, which could present a problem if you were hoping for some Pancake Day tossing. But give it a try and let us know how you get on. We always love to see your pictures on Facebook and Twitter!
Vegan Canadian Pancakes
Makes: 12 pancakes
- 200g plain white flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp bicarbonate soda
- 75g plain vegan yoghurt
- 2 tbsp maple syrup
- 200ml soya milk
- 2 tbsps sunflower oil
- Mix together the plain flour with the salt, baking powder and bicarbonate of soda.
- Mix together the plain yoghurt, maple syrup and soya milk and pour this into the flour, whisking well until you have a smooth thick batter. (Alternatively, you can make your life easy by blending all of the batter ingredients in a blender - we use a Froothie 9400 Power Blender.)
- To cook the pancakes, heat a drop of sunflower oil in a frying pan, swirl the oil around to cover the whole frying pan.
- Drop 2 tablespoons of pancake batter into four places in the frying pan, and over a medium heat cook until the under side of the pancake is golden, and bubbles have appeared throughout. (about 30 seconds)
- Loosen the pancakes by shaking the pan and then flick each pancake over and cook for a further 20 seconds.
- Continue until you have finished the mix.
- Try replacing half the plain white flour with alternative flours. Our favourite is buckwheat flour, also wholemeal or spelt works well. For a crunchy crispier texture try rice flour or fine cornmeal.