Fluffy Vegan Pancakes

• Delicious, easy-to-make Vegan American Style Pancakes.
• Perfectly fluffy, delicate and very versatile.
• A fantastic breakfast or brunch idea!
• Top it with your favourite fresh fruit and nuts and drizzle with your favourite syrup.
• For a savoury version, just skip the coconut sugar and cinnamon from the recipe.

Organic Plain White Flour 1kg (Doves Farm)

150g plain flour

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

1tsp baking powder

Bicarbonate of Soda 100g (Sussex Wholefoods)

1tsp bicarbonate of soda

Oatly Organic Oat Drink 1 Litre

250ml oat drink

Organic Coconut Sugar 1kg (Sussex Wholefoods)

2tbsp coconut sugar

Clearspring Organic Rapeseed Oil 500ml

1tbsp oil + more for frying

Apple Cider Vinegar with The Mother, Organic 500ml (Clearspring)

1tbsp apple cider vinegar

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

0.5tsp cinnamon powder (optional)

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of salt

Light Agave Syrup, Organic 250ml (Biona)

agave syrup to drizzle

Method

1. In a big bowl, mix all dry ingredients (flour, baking powder, bicarb of soda, cinnamon, coconut sugar, and salt).
2. Add oat milk and oil and mix well.
3. Heat a non-stick pan over medium heat and brush with a little bit of rapeseed oil.
4. Add apple cider vinegar to your pancake batter, mix the batter quickly and start frying the pancakes immediately.
5. Put two spoons of batter per pancake into the pan, and fry for 30 seconds to 1 minute on each side (until browned).
6. Layer your pancakes on a plate, top with your favourite fruits and nuts, drizzle with syrup and enjoy!