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Fluffy American Pancakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

If you love these style of pancakes but need dairyfree, eggfree or vegan then this version is quite a revelation! No eggs or cow's milk, but just as fluffy and just as delicious.

If you love these style of pancakes but need dairyfree, eggfree or vegan then this version is quite a revelation! No eggs or cow's milk, but just as fluffy and just as delicious.

Ingredients

Makes: 12

Metric Cups
  • 150 grams plain flour
  • 10 grams caster sugar (unrefined)
  • 2 tablespoons baking powder
  • 1 pinch of salt
  • 250 millilitres soya milk (almond or oat works too)
  • 2 tablespoons vegetable oil (plus extra for frying)
  • 5⅓ ounces all-purpose flour
  • ⅓ ounce superfine sugar (unrefined)
  • 2 tablespoons baking powder
  • 1 pinch of salt
  • 9 fluid ounces soya milk (almond or oat works too)
  • 2 tablespoons vegetable oil (plus extra for frying)

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Fluffy American Pancakes is a community recipe submitted by VeganLifestyleAssoc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Weigh all of the ingredients direct into a large bowl or 2l jug and whisk into a smooth batter.
  • Heat a large frying pan on a medium/high heat, grease with a little oil.
  • Pour or spoon the batter into the hot pan to the size of pancake you want (usually about 2-3 tbsp batter per pancake).
  • Cook until you see bubbles rise to the surface, the batter is set and you see the edges start to brown. They are then ready to flip.
  • Use a spatula to carefully turn the pancakes over and cook on the other side for another 1-2 minutes.
  • Best served immediately with the toppings of your choice.
  • Great with blueberries, bananas, nuts and maple syrup, or apples and caramel sauce.
  • Weigh all of the ingredients direct into a large bowl or 2l jug and whisk into a smooth batter.
  • Heat a large frying pan on a medium/high heat, grease with a little oil.
  • Pour or spoon the batter into the hot pan to the size of pancake you want (usually about 2-3 tbsp batter per pancake).
  • Cook until you see bubbles rise to the surface, the batter is set and you see the edges start to brown. They are then ready to flip.
  • Use a spatula to carefully turn the pancakes over and cook on the other side for another 1-2 minutes.
  • Best served immediately with the toppings of your choice.
  • Great with blueberries, bananas, nuts and maple syrup, or apples and caramel sauce.
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