Oscar Hather / Good Housekeeping

Dairy-free pancakes for vegan runners

Name: Dairy-free pancakes for vegan runners
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 150 g plain flour; 2 tbsp. caster sugar; 1 tsp. baking powder; 1/2 tsp. bicarbonate of soda; 1/4 tsp. fine sea salt; 200 mL oat milk; 1/2 tsp. apple cider vinegar; 1 tsp. vanilla extract; 50 g vegan spread, melted, plus extra for the pan; Maple syrup

Egg-free and dairy-free these vegan pancakes are just as good as the real thing.

By Ailsa BurtUpdated: 25 February 2019

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Yields:

6 serving(s)

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Cal/Serv:

268

Ingredients

150 g
plain flour
2 Tbsp.
caster sugar
1 tsp.
baking powder
1/2 tsp.
bicarbonate of soda
1/4 tsp.
fine sea salt
200 ml
oat milk
1/2 tsp.
apple cider vinegar
1 tsp.
vanilla extract
50 g
vegan spread, melted, plus extra for the pan

To serve

Maple syrup

Directions

1. Mix together the plain flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. In a jug whisk together the oat milk, vinegar, vanilla and melted vegan spread. Pour in the oat milk mixture and slowly whisk together.

2. Heat a small knob of vegan spread over a medium heat, add a large tablespoon of the batter to the pan. Cook until set on the bottom and bubbles are appearing on top, around 3min.

3. Flip over and cook for another minute or two then remove and serve with maple syrup.