Easy Plant Based Pancakes

It’s rare to find someone who doesn’t enjoy a hefty stack of pancakes. If you are currently reading this post looking a little like this… 🤤 - then you are in the right place.

Either you are preparing for a pancake day FEAST, or just fancy some sweet p-cakes for breaky (or anytime) then we’ve got ya - because pancakes are for life, not just for pancake day.

This recipe is plant-based. Not only that, but it is easy peasy lemon squeezy with sugar sprinkled on top.

Here’s what you will need:

4 cups (515g) plain flour (you can sub this for gluten free if needed)

6 tbsp soft brown sugar

1 big pinch of sea salt

2 tbsp baking powder (seems like A LOT, but you won’t taste it - we promise)

A sprinkling of cinnamon if you fancy it

1 pint plant-based milk – we used oat milk

Juice of 1 lemon

3 tbsp melted coconut oil or vegan butter

Toppings: The possibilities are endless! Get your creative cap on, or go for the classics.

Firstly combine all your dry ingredients (flour, sugar, salt and baking powder) in a bowl.

Then in a big ole mixing jug, combine the milk, lemon juice and finally the melted coconut oil, stir it up and gradually add to the dry mix. Make sure it is aaaall nice and combined and leave to one side for 30 mins or so – we didn’t do this, but if you have time (or feeling patient) then it’s a good idea.

Grab a frying pan, a little coconut oil and get flippin’…

Boil the kettle, pop some tunes on and ENJOY.

Gave them a whirl? Send us a snap at @cakeandyogaclub