Ultimate Vegan Pancakes

The perfect recipe for the lightest and fluffiest vegan pancakes perfect for pancake day, or any other day of the year!

Done in 30 minutes

Dish by Mia Jacobs

Ingredients

For the batter

200gvegan yoghurt

450mlsoy/almond milk

2 tspvanilla extract

300gself raising flour

2 tbspbaking powder

2 tbspcaster sugar

a pinchsalt

For the cinnamon sugar filling

35gvegan butter, melted

45gbrown sugar

1 tspground cinnamon

100gicing sugar

3 tbspsoy/almond milk

For the blueberry filling

100g + 30g fresh blueberries

2 tbspcaster sugar

1lemon, juice and zest

1/2 tspcornstarch

to servevegan creme fraiche or cream

Whether you prefer thin and crispy crepes, or light and fluffy pancakes, you're going to LOVE these. You'll probably want to double the recipe as these are going to get devoured very quickly...enjoy!!

Method

Whist together the wet ingredients for the pancake batter. In a large mixing bowl, mix the dry ingredients then gently whisk in the wet mixture. Don't over-stir to ensure it stays as light as possible.

For the cinnamon sugar, mix the melted vegan butter, sugar and cinnamon. In a separate bowl, mix the icing sugar and milk together for the topping.

For the blueberry mixture, add the 100g blueberries into a small saucepan. Add a few tablespoons of water, sugar and a squeeze of lemon juice. Squish the blueberries with a potato masher or fork until completely broken down. Bring it to the boil then turn down and simmer until it starts turning jammy. Combine the cornstarch with 1-2 tsp water then stir into the blueberry mix. Stir vigorously until it turns jammy.

Add plenty of vegan butter into a pan over a medium low heat. Once melted and bubbling, add the pancake batter, bit by bit. Once it starts bubbling around the sides, spoon in some cinnamon mixture and swirl it around, or drop in some blueberries then flip the pancakes over gently. Continue frying until the pancakes are cooked through.

Serve the cinnamon pancakes with the icing and the blueberry pancakes with the jammy topping, a spoonful of vegan creme fraiche or cream and some lemon zest.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.