It’s little wonder pancakes are so popular when they are so versatile. You can even make them plant-based like in this recipe for Vegan American Style pancakes with tempeh bacon. Perfect for a morning or evening treat!

Vegan American pancakes

Ingredients

For the vegan pancakes:

125g self-raising flour

2 tbsp caster sugar

1 tsp baking powder

Pinch of sea salt

150ml soya milk or almond milk

¼ tsp vanilla extract

4 tsp sunflower oil, for frying

To serve:

Maple syrup

Method

Combine the flour, sugar, baking powder and salt into a large mixing bowl. Pour in the milk and vanilla extract, mixing with a whisk until smooth.

Into a large non-stick frying pan over a medium heat, add 2 tsp of the oil, wiping around the pan to evenly distribute wih a thick wad of kitchen towel.

Pour a small ladleful of the batter into the pan once it is hot. Spread the batter with the spoon until the pancake is around 10cm in diameter. Next, add a second pancake to the pan and fry both off.

After a minute of cooking, once the edges begin to pull back from the pan, quickly and carefully flip over the pancake and cook on the other side for a further minute. Take care not to overdo it, the pancakes should be light, fluffy and pale golden brown. You can always flip the pancake again if you’d like it to be browner.

Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with your preferred toppings.