Fluffy Vegan Pancake

Fluffy Vegan Pancake
  • PublishedMarch 16, 2021

Want a perfect start to the day? Then try this fluffy vegan pancake that takes advantage of the numerous health benefits of soya milk.


125g self-raising flour2 tbsp caster sugar1 tsp baking powderA pinch of salt150 ml of soya milk preferably Nuziwa¼ tsp vanilla extract4 tsp oil for frying

BEST BUYSCheap, Healthy Foods
Here are some suggestions for cheap, healthy foods, which can help you focus on the health benefits rather than the cost


Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the soya milk and vanilla extract and mix with a whisk until smooth.

Place a largefrying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush.

Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter.

Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown.

Transfer to a plateand cook the rest of the pancakes in exactly the same way. Serve with your preferred toppings.

Kitchen Tip

Soya milk contains roughly the same level of protein as cows’ milk, but less fat (roughly a third if compared to whole cows’ milk), all of which is unsaturated. As it contains no lactose, it’s a useful dairy replacement for the lactose intolerance.

Kitchen Safety

Packaged soya milk can be kept in a cool place until its use-by date but, once opened, it should be refrigerated and used within three days.

Picture courtesy of Yummy with kemmy

Written By