I love pancakes, love them. Although I generally tend to be pretty torn between my allegiances to both savoury and sweet I can never resist american style pancakes on a breakfast menu. Fat, fluffy, served with glugs and glugs of maple syrup and a side serving of fruit (to appease my healthy eating side) I can’t resist those round little discs of joy.
Vegan pancakes are hard to come by however, and I’ve missed being able to order them as a weekend treat. A recipe that usually heavily relies on milk, and more importantly eggs, is slightly more tricky to convert than others with less reliance on animal products for their texture. I must admit that when I first tried to vegan-ise these pancakes I ended up with a few rather sludgy looking creations. Although I could make a thick batter, the pancakes would end up heavy and claggy inside – not the light and fluffy interior I was aiming for.
I persevered though and with this recipe the texture issue is solved by using the same ingredients often used help vegan sponge cakes rise: baking powder and vinegar. When added together a chemical reaction occurs which produces carbon dioxide (aka air bubbles), thus giving our cake, or pancakes the rise we are after. I had to Google that by the way, I know it’s basic but GCSE science was a long time ago!
These pancakes are airy and fluffy with a lightly vanilla flavoured batter and juicy blueberries in the centre. The ingredients are really simple, they’re things I tend to have in the cupboard already so you can whip them up without much forethought. You could also use raspberries in the pancakes which would taste great, but I love the classic blueberry pancake combination. I like them pretty much completely drowned in syrup (a stroll round the park after is advisable!) and not much else but you could have them with some non-dairy yogurt or even whipped cream too, along with any other fresh fruits and perhaps a sprinkle of granola… The topping options are endless – I hope you’ll give them a try!
Blueberry Pancake Stack
Serves 2 (or one if you’re alone and really hungry for pancakes…)
Total time: 20 minutes
- 250ml non-dairy milk (I used almond)
- 1 tbsp cider or white wine vinegar
- 1tsp vanilla extract
- 1 tbsp melted vegan butter (or flavourless oil)
- 150g plain flour
- 1 tbsp baking powder
- Pinch of salt
- 2 tbsp caster sugar
- 1 punnet of blueberries
- Maple syrup and/or other toppings
- Measure out the almond milk into a jug. Add in the vinegar and vanilla and give it all a stir. Don’t worry if it looks weird and curdled – this is what you want! Put to one side.
- Into a large mixing bowl add the flour, sugar, salt and baking powder and give it a mix.
- Add the milk mixture to the bowl and stir to combine. Be careful not to over-mix, a few small lumps are fine. The baking powder will make the batter quite bubbly which is what you’re after.
- Place a large frying pan onto a medium heat and grease lightly with oil. Place about 2 tablespoons of batter into the hot pan for each pancake. I use an ice-cream scoop to portion out the batter for each one and can just about fit 2 in my largest frying pan. As the pancakes begin to cook scatter some blueberries over the top of each one.
- Once the pancake is covered with air bubbles and golden brown underneath, usually after about 2-3 minutes, carefully flip it over and cook the other side for a few more minutes.
- Place the cooked pancakes onto a plate and repeat steps 4-5 with the remaining batter, stacking up the pancakes on top of each other until you have an impressive looking tower (or two slightly smaller towers if you are sharing).
- Serve immediately with your choice of topping.