Updated: Feb 25
Hello and welcome to Health Alignment. Pancakes are usually a weekly occurrence in most homes and this pancake recipe is a total game changer as it's so quick to make and doesn't require any fancy egg replacer. You will be pleasantly surprised at how easy it actually is to make vegan pancakes cutting out all the dairy and eggs which makes them even more cost effective. These are light, fluffy and have a perfect golden look to them. You will never be able to guess that they are egg free, dairy free and oil free. In-fact you only need 5 ingredients to whip up these scrumptious babies and I'm sure you have everything you need in the pantry.
You will need:
Non stick frying pan
Measuring cups and spoons
Makes 8-10 pancakes
1 Cup all of purpose flour
1 teaspoons of baking powder
pinch of salt
2 teaspoons of sugar of your choice
1 and 1/2 cups of water
1 teaspoon vanilla essence
Mix all of your dry ingredients together.
Add in the wet ingredients.
Mix until smooth with no lumps.
Allow the mixture to stand for 5 minutes.
Heat up your non stick frying pan on medium heat. Coat with a touch of oil if need be.
Place 1/4 cup of the mixture in the pan and tilt the pan around to spread the pancake nice and thin.
Cook each side for about 1 minute until brown. Flip and cook for a further minute or until both sides have a slight golden brown look.
Fill with your favourite toppings such as fruit, cinnamon and sugar or coat with chocolate sauce (recipe below).
Chocolate sauce recipe:
3 tablespoons of maple syrup
1 heaped tablespoon cocoa powder
1 tablespoon of water
Mix all the ingredients together and enjoy .
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