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The Best American-Style Pancakes

Serves 4 people / Cooking time: 20 minutes

vegan pancakes


280g plain flour 
2 tsp bicarbonate of soda
1 tsp baking powder
Pinch of salt 
220g plant-based milk 
230g soy yoghurt 
4 tablespoons water
2 tablespoons sunflower/vegetable oil plus extra for frying


  1. In a bowl, combine the flour, bicarbonate of soda, baking powder salt.
  2. In another bowl, measure the the plant-based milk, soy yoghurt, water and oil.
  3. Mix the wet ingredients into the dry and whisk together until you have a smooth batter. Add a little more plant-based milk if it's too thick. It should be thick but loose enough that it falls off the spoon. 
  4. Preheat your oven to 80°C Conventional / 100°C Fan / Gas Mark 1.
  5. Heat a teaspoon veg oil in a heavy-bottomed pan, then add a dollop of the batter and gently smooth down to form a pancake a a few centimetres thick.
  6. Cook over a low-medium heat and flip halfway through cooking onto the other side.
  7. Serve with chopped fresh fruit (bananas, strawberries, blueberries, raspberries) and a few dollops of soya yoghurt and drizzle with plenty maple, agave or golden syrup.