American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside and smooth on the outside, these little beauties are a stack of deliciousness!
Courtesy of Oggs
Total time
30
Meal
- vegan-desserts
- breakfasts
Ingredients
- 380g plain flour
- 2 tsp baking powder
- 130g caster sugar
- 250ml aquafaba (eg OGGS® Egg Alternative Aquafaba)
- 7 tbsp vegetable oil
- A squeeze of lemon
- 150ml dairy-free milk (we love almond or oat milk in this recipe, but all types of milk will work)
- Margarine, for frying
- Favourite toppings… fresh fruit, maple syrup, melted chocolate… the options go on and on
Instructions
- Combine all the dry ingredients together in a large bowl.
- Next, whisk up your aquafaba in a clean bowl for 30 seconds until it’s pale and frothy and then add the oil, lemon juice and milk.
- Add the dry mixture to the wet mixture, little by little, until you’ve made a smooth thick batter.
- Rest the pancake batter in the fridge for 30 minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of margarine. Once melted, add a small ladleful of batter into the frying pan and smooth into a rough round with the back of the ladle.
- Wait until the base of the mixture sets and the top begins to bubble before flipping it, then cook until both sides are golden brown. Repeat until all the batter is used up.
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