Vegan Fluffy Pancakes
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!
You may be feeling a little bit apprehensive about throwing vinegar into your next batch of pancake mix, but it's actually a common ingredient you'll find in different vegan bakes. This is because acid helps activate baking powder, and this chemical reaction produces carbon dioxide which helps create the air bubbles that make pancakes extra fluffy and aerated. It also causes the plant-based milk you use to curdle, which again, may be a process you feel apprehensive about; but this adds a great depth of flavour to vegan bakes, and produce these beautifully fluffy and thick pancakes.
Find the step-by-step video here:
1½ cup plain flour
1 tbsp baking powder
2 tbsp caster sugar
½ tsp salt
1½ cup plant based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 tbsp plant based butter
In a large bowl, combine the flour, baking powder, sugar and salt in a mixing bowl.
In a separate bowl, whisk the milk, apple cider vinegar and vanilla together. Let the wet ingredient sit for 5 minutes, then add them to the dry ingredients. Stir the batter until just combined.
Heat a non-stick pan over medium heat and add spoonful of butter to it. Once heated, add around 1/3 cup of pancake batter to the pan.
Cook the pancake for 2-3 minutes, until bubbles appear on top and the edges look set. Flip the pancake and continue to cook it for an another 1-2 minutes. Repeat with the rest of the batter.
Serve 3-4 pancakes per person, drizzled with maple syrup.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.