This recipe is too good to be true. It’s fast, easy, (kinda!) healthy and truly creates the perfect vegan pancake!
One of my favorite meals to “host”, is a good brunch – a one-way ticket to feeling fabulous (without living in New York) and the perfect excuse to eat pancakes for breakfast. All you need is a morning off, fabulous friends, an hour or so to cook and a bit of sunshine.
Recently, I went to TOWN on a vegan brunch – and the hit recipe of the day was definitely these amazing wholemeal cinnamon pancakes. The batter takes a mere five minutes to whip together and the pancakes taste amazing.
Perfect with a cool glass of homemade lemonade 😉
Serves: 2 (Makes about 4 pancakes)
1/2 cup wholemeal plain flour
1/2 cup wholemeal self-raising flour
1 Tablespoon organic sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup soy milk
2 tablespoons vegan butter (I used Sunflower Spread)
sprinkling of cinnamon
Start by melting your vegan butter in a small pan and set aside.
In a large mixing bowl – combine dry ingredients first (flour, baking powder, cinnamon, sugar and salt) and then add your butter and soy milk.
Stir consistently until your mixture is smooth and has no lumps.
That’s it! Too easy, right?
As the flour is wholemeal – you don’t need to sift it – but just ensure you mix/fold your mixture together for a decent amount of time until it’s as smooth as possible.
Now, in a good, non-stick frying pan, add a teaspoon of Sunflower Spread and put on a medium heat. When the butter is melted, pour out some of your mixture and leave until bubbles begin to form in the middle. Flip. leave for only a minute or two on the flip-side. Set aside.
Continue until all your batter is used. I got about four, decent sized pancakes!
To serve – slice up your banana and drizzle on some delicious maple syrup! Good, right?
Eat them all yourself if you wish… I won’t judge.