Food

Perfect Vegan Pancakes

Every given Saturday or Sunday morning, me and the boyfriend put up an amazing breakfast just for the two of us. It has become our favorite weekend tradition – it ain’t weekend without pancakes.
Since we became vegan, I had to adapt my good old pancake recipe. As I hate following recipes, after two not-so-successful attempts, I finally mastered the most perfect pancakes with no need for eggs.
I can assure you this gives them a nice fluffy inside while crispy on the outside, and they’re also super easy to make.

What you’ll need

For 2 people
1 cup plain white flour
2 tsp sugar
1 tsp salt
1 tsp vanilla extract
1 cup soy milk
2 tsp baking powder
1 tsp xantan gum
2 Tbsp melted sunflower spread

Mix all the ingredients in a big bowl. I always melt the butter in a non-stick pan while doing it, which you can reuse for the pancakes, and add it at last to the batter. Let it heat for about 3 minutes.
Leave a tiny bit of butter in the frying pan, and put the batter in the pan until it covers all the surface. Remember you don’t have to use a huge amount of batter, a thin coat of 0,5 cm should be enough as it will rise.
Cook the pancakes until the bubbles on top start breaking then flip.

Stack the pancakes on the plates and add in your favorite toppings.

Maple syrup is a must. Peach soy yoghurt or vanilla custard are my favorites, especially when sprinkled with fresh strawberry chunks.

Rita Fontes's signature

Leave a Reply

Your email address will not be published. Required fields are marked *