Perfect Pancakes (Vegan & Low Fat)


Pancakes. The holy grail weekend breakfast/brunch. Who doesn't love slowly cutting their knife down through a piled high stack of pancakes?! (This is of course after getting photos from every angle for that perfect Instagram shot). They are obviously the perfect way to start any weekend morning with, the perfect 'healthy treat', because when topped with all the fruits, syrups and sauces, are just good for the soul!

Fun fact...I use to not like pancakes. Go ahead, judge me. But that was back when I only had them on shrove Tuesday and my parents made the classic flour, egg and milk crepe pancakes topped with lemon and just didn't appeal to me. But, then I discovered the fabness of american style pancakes and all the wonderful topping options and boom the love began.

That extra time you sometimes have on weekends is a brilliant opportunity to invest some time in the kitchen to jazz up the meal that can sometimes get a tad repetitive. That is exactly what I did the past weekend and it was a wonderful way to treat myself before proper lectures started. This recipe is the perfect option to make as a breakfast/brunch. You could share them with others and have them alongside a bowl of fruit and granola or breakfast muffins or have them all stacked to yourself (like me) - depends how hungry you are.

No body likes bothering with lots of ingredients, so you needn't worry as this recipe is super easy to make and wonderfully filling to help keep you going throughout the day, with whatever you may be doing - going for a stroll, catching up on work/studying or Netflix binging. Of course, we can't forget the toppings! Go wild. Top with whatever you like - all the fruits, nuts, coconut flakes, chocolate sauce, syrups, nut butters, a head of lettuce (because you know, that's all the vegans can really eat)

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Perfect Pancakes (Vegan & Low Fat)
Simple, easy and filling - perfect for those weekend brunches prepping yourself to watch Netflix all day.
  • 1 cup Flour
  • 1 tsp Baking powder
  • 1.5 tbsp Caster sugar
  • 1 tsp Black treacle
  • 1/2 tsp Vanilla extract
  • 3/4 cup Non dairy milk
1. Mix together flour, baking powder and sugar into a bowl or measuring jug (makes it easier to pour the batter into the pan). 2. To the mixture, add the treacle, vanilla extract and non dairy milk and whisk well, ensuring that there are no lumps of flour or treacle.3. Heat the non stick frying pan (or add some oil or dairy free butter to the pan) on a medium heat. 4. Once the pan is hot, begin pouring batches of the batter into the pan. Let each pancake cook for around 2 minutes, or until the sides are turning up and air bubbles are showing, then flip and cook for a further minute.5. Stack the pancakes, top with topping choices and serve.
Prep time: Cook time: Total time: Yield: 2 Servings

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