From your 'fluffy' vegan friend, with love...
150g flour (white or half white, half wholemeal)
10g sugar (unrefined caster sugar is good)
25g (2 tbsp) baking powder (seems like a lot but it’s ok!)
1g (1/8th tsp) salt
230g (250ml) soya milk (can also use oat or almond)
25g (2tbsp) oil (vegetable is good)
Extra oil for cooking (vegetable or rapeseed is good)
Weigh all of the ingredients direct into one large 2l jug or a bowl and whisk into a smooth batter.
Heat a large frying pan or griddle on a medium to high heat and pour in a little oil to grease. (You can check if hot enough by adding a drop of batter and seeing if it sizzles.)
Pour or spoon the batter onto the hot pan/griddle – to the size you want (usually about 2-3 tbsp of batter mix per pancake).
Cook until you see bubbles rise to the surface, the edges start to brown and the batter has set (about 2-3 minutes) they are then ready to flip.
Use a spatula to carefully turn the pancakes over and cook for another 2 minutes or so. You can take a peak underneath to see if they are brown enough and cooked through.
Best served immediately or you can keep warm in the oven, on low, while you cook some more.
These were served with chocolate sauce and a ‘rainbow’ of fresh fruits! Or why not try fresh apple with caramel sauce, or bananas with nuts and maple syrup.