For a simple breakfast classic that the whole family can get on board with, try these delightfully fluffy pancakes -- top with bananas, berries, or even dark choc chips -- maple syrup is the only essential!
You will need
- 2 tablespoons vegetable oil, plus extra for pan-frying
- 1 cup plain flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon cornflour
- 1 1/3 cups soy milk, or other dairy-free milk, adjust to suit your preference
- 1 teaspoon pure vanilla extract
10 mins to prep
15 mins to cook
Lightly oil a non-stick frying pan and place over medium-low heat. If you don’t have a non-stick frying pan, use some dairy-free margarine to cook the pancakes, along with a little oil.
Combine the flour, sugar, baking powder and cornflour in a mixing bowl. Add a pinch of salt. Gradually whisk in the soy milk, vanilla and the 2 tablespoons vegetable oil until smooth. If you like your pancakes thinner or thicker, add a little more or a little less soy milk, respectively.
Pour about 1/4 - 1/3 cup of pancake batter into the pan. The pancake should start bubbling; flip it over when it’s firm enough to do so.
Cook and flip again, if needed, until golden on both sides. Remove from the pan and keep warm while cooking the remaining pancake batter. You should end up with 6–8 pancakes.
Serve warm, with your choice of toppings.