These simple vegan pancakes make for a special, relatively inexpensive breakfast out of common cupboard staples like flour and vegetable oil. Agave nectar can be substituted for sugar or honey (if non vegan). The soy milk can also be substituted for coconut milk, as both create firmness in the mixture.
They work well with berries and nuts on top. My favourite combination is cherries and almonds, like a cherry bakewell.
Prep time 3 minutes
Cook time 5 minutes
- 240ml soy milk
- 240ml wholemeal flour
- 1 banana (over ripe is better)
- 1 tablespoon agave nectar
- 2 tablespoons vegetable oil
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- Have your ingredients ready to go before you start
- Put a pan on a medium heat.
- Mix flour, agave nectar, baking powder, soy milk, vegetable oil, banana and salt together in a mixing bowl. You can use a blender for a smooth consistency with minimal energy expenditure.
- Add mixture to pan one pancake worth at a time.
- Flip once the pancake starts to stiffen
The cooking can be adapted for physical disabilities similar to mine by opting for a blender instead of a mixing bowl. Luckily there is no chopping required. Some assistance from another person may be useful (especially when flipping the pancakes) if you have severe mobility issues. You can purchase frozen cherries to avoid de-stoning.