We cracked it! Fluffy vegan pancakes. The trick? Apple cider vinegar. Use it to create a vegan ‘buttermilk’ that will give your pancakes an incredible texture and rise - just like the regular stuff. You’ll never go back!
1½ cup flour (we used spelt)
2 tbsp coconut sugar
1 tbsp baking powder
½ tsp salt
1½ cup non-dairy milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
Zest 1 lemon (optional)
Toasted shredded coconut
Combine flour, coconut sugar, baking powder and salt in a mixing bowl. In a separate bowl add milk, cider vinegar and vanilla and mix until combined. Add in the lemon zest if using. Add the wet ingredients to the bowl of dry ones, and stir lightly until combined.
Heat up a non-stick pan over medium heat and add a tsp of butter or coconut oil. Once heated, add around 1/3 cup of pancake batter to the pan.
Cook for 2-3 minutes, until bubbles appear on top and the edges look set. Flip the pancake and cook for an additional minute. Repeat with the rest of the batter.
Serve 3-4 pancakes per person with a good scoop of coconut yoghurt, blackberries, toasted coconut and lots of maple syrup.