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Fluffy Vegan Pancakes


Vegan Recipes Lacto Vegetarian Plant based Recipes Fluffy Vegan Pancakes
Fluffy Vegan Pancakes with Bananas, Homemade Chocolate Syrup & Pistachios

Start your morning with a stack of warm, fluffy vegan pancakes, adorned with the mellow sweetness of bananas, the rich allure of homemade vegan chocolate syrup, and the crunchy kick of salted pistachios and crumbled vegan chocolate. It's a symphony of flavours that promises to brighten up any breakfast table. Perfect for pancake day and deserts too!


 

Recipe:


Serves: 4


Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

 

Ingredients:



For the Homemade Vegan Chocolate Syrup

  • 100g vegan chocolate

  • 50ml plant-based milk

  • 1 tablespoon agave syrup

  • A pinch of sea salt


 

Method:


  1. For the homemade vegan chocolate syrup, break the vegan chocolate into small pieces. In a small saucepan over low heat, warm the plant-based milk until hot but not boiling. Add the vegan chocolate pieces, stirring continuously until fully melted. Mix in the agave syrup and a pinch of sea salt, stirring until you have a smooth, glossy syrup. Remove from heat and set aside to thicken as it cools.

  2. In a large bowl, sift together the self-raising flour, caster sugar, baking powder, and salt to ensure there are no lumps and to aerate the mixture for fluffier pancakes.

  3. Prepare the vegan 'buttermilk' by combining the plant-based milk with apple cider vinegar and vanilla extract in a separate bowl. Let it sit for 5 minutes; this allows the milk to curdle slightly, giving your pancakes a tender crumb.

  4. Create a well in the center of the dry ingredients. Pour the 'buttermilk' mixture into the well, using a fork to gently fold the ingredients together. Mix until just combined; be careful not to overmix as this can make the pancakes tough.

  5. Heat a non-stick pan over medium heat and add a small amount of vegan butter, swirling to coat the pan. Once the butter starts to bubble, pour a ladleful of batter into the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.

  6. Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the other side until they are golden and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.

  7. To serve, stack the pancakes on a warm plate. Arrange the banana slices on top, generously drizzle with the prepared chocolate syrup, and sprinkle with the chopped pistachios and crumbled vegan chocolate for a delightful crunch.

  8. For an additional touch of flavor, you can lightly toast the pistachios in a dry pan before chopping, to release their natural oils and enhance their taste.

Remember, the key to perfect pancakes is a hot pan and the patience to wait for the right moment to flip. Serve immediately for the best taste and texture. Enjoy!

 

Additional Tips:


 

Allergy information / alternatives:


  • For a gluten-free option, substitute the self-raising flour with a gluten-free blend and ensure the baking powder is gluten-free.

 

Nutritional Information (per serving):

  • Calories: 520

  • Protein: 10g

  • Fat: 25g (Saturated: 11g)

  • Carbohydrates: 65g (Sugars: 25g)

  • Fiber: 4g

  • Sodium: 480mg



Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





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