← Nouns Cooking · Plant-Based

Ingredients

• 300 ml unsweetened soy or oat milk
• 1 tbsp Cider vinegar
• 200 g plain flour
• 1 tbsp Baking powder
• 1 tbsp Sugar
• ½ tsp Cinnamon (optional)
• 1 pinch Salt
• 2 tbsp neutral oil, plus extra for the pan
• 1 tsp vanilla extract
• maple syrup, to serve
• 150 g fresh berries, to serve

Method

1. Stir the milk and vinegar together in a jug and leave for 5 min, until it thickens and curdles slightly.
2. Whisk the flour, baking powder, sugar, cinnamon (if using) and salt in a large bowl.
3. Pour in the milk mixture, oil and vanilla and stir gently with a fork just until no dry flour remains. A few lumps are good; overmixing makes flat pancakes. Leave to rest for 5 min.
4. Heat a non-stick frying pan over medium heat and wipe it with a little oil. Add about 60 ml batter per pancake and cook for 2–3 min, until bubbles pop on the surface and the edges look set.
5. Flip and cook for 1–2 min more, until golden and springy. Keep warm in a low oven while you cook the rest, oiling the pan between batches.
6. Serve stacked, with maple syrup and berries.

Tips

• Soy milk has the most protein, so it gives the fluffiest rise.
• If the first pancake browns too fast, turn the heat down a notch: the inside needs time to cook.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Minimalist Baker