Vegan Pancakes

Instructions

1. Step 1

   Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.

   Ingredients used: 190.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 2.0 gr Baking Soda, 25.0 gr Granulated Sugar, 2.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Combine the soy milk and apple cider vinegar in a measuring jug. Leave the mixture to stand for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Apple Cider Vinegar, 300.0 ml Unsweetened Soy Milk

   Cookware: measuring jug

3. Step 3

   Whisk 1 tbsp (15 ml) of the vegetable oil and the vanilla extract into the acidified soy milk.

   Ingredients used: 5.0 ml Vanilla Extract, 15.0 ml Vegetable Oil

   Cookware: measuring jug, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and whisk just until no dry flour remains. Let the batter rest for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, whisk

5. Step 5

   Heat a large frying pan over medium heat for 2 minutes.

   Timer: 2 min (fixed)

   Cookware: frying pan

6. Step 6

   Use the remaining 1 tbsp (15 ml) vegetable oil to lightly grease the pan initially and between batches. Ladle about 60 ml batter per pancake into the pan, leaving space between them.

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: frying pan, ladle

7. Step 7

   Cook until bubbles appear across the surface and the edges look set, then turn each pancake with a spatula.

   Timer: 3 min (fixed)

   Cookware: frying pan, spatula

8. Step 8

   Cook the second side until golden and the center is fully set. Repeat the cooking sequence with the remaining batter.

   Timer: 2 min (fixed)

   Cookware: frying pan, spatula