These fluffy and fruity vegan pancakes are perfect for kids who love to cook
These fluffy and fruity vegan pancakes are fun and easy to make – perfect for kids who love to cook!
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These fruity vegan pancakes are so light and fluffy!
They go really well with all sorts of toppings, so have fun and make up your own creative flavours or take your pick from our suggestions below.
Whether you make them plain, sweet, or fruity these vegan pancakes are so easy to make, they’re perfect for little chefs to practice making their own treats.
Serve them for breakfast, dessert or as a sweet snack.
Pancake topping ideas:
We’ve topped our pancakes with fresh strawberries, blueberries, and bananas but a wide range of toppings would taste just as delicious.
Why not try slices of apples, pears, mangoes, or peaches for something a bit different?
Frozen fruit will also work, perfect for when your favourite fruit is out of season.
You could even add a sprinkling of vegan chocolate chips for a really special treat.
Step it up a notch:
For budding chefs who really want to flex their mixing muscles, create a simply scrumptious raspberry and cream topping for your pancakes.
Make a really easy raspberry compote by heating up a handful of frozen raspberries with a little sugar or maple syrup until they are soft and syrupy.
Drizzle over your pancakes and finish with a dollop of dairy-free yoghurt – yum!
Total Time: 25 minutes
Calories: 102
Servings: 12
Rating:
Nutritional information per serving:
Serving size
48g
calories
102
fat
3.4g
saturates
0.3g
carbs
16g
sugars
4.4g
fibre
0.5g
protein
1.9g
salt
0.28g
Total Time: 25 minutes
Calories: 102
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- Wet ingredients
- 23.333333333333 23.333333333333 ml unsweetened soya milk
- 0.083333333333333 0.083333333333333 Tbsp apple cider vinegar (regular white vinegar also works)
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 0.16666666666667 0.16666666666667 Tbsp vegetable oil
- Dry ingredients
- 15 15 g flour
- 0.33333333333333 0.33333333333333 Tbsp sugar
- 0.083333333333333 0.083333333333333 tsp baking powder
- 0.0625 0.0625 tsp bicarbonate of soda
- To cook the pancakes
- dairy free butter or spray oil
- blueberries, strawberries and banana (optional)
Method
- Make a buttermilk by stirring together the soya milk, apple cider vinegar, and vanilla extract and leaving it to curdle and thicken.
- In a large mixing bowl, whisk together the dry ingredients.
- Pour the buttermilk and oil into the dry ingredients and whisk until the mixture is smooth and the ingredients are well combined. Let the batter sit for a few minutes.
- Heat a frying pan over a high heat until almost smoking, then turn down to a medium heat and spray with oil (or brush with a light coating of the butter). Use a large spoon or ice cream scoop to pour a portion of the batter into the frying pan.
- Cook the pancake until it starts bubbling and rising slightly, then flip over and cook on the other side for a few minutes until golden brown. Repeat this process until all the batter has been used. We also dropped some fresh blueberries, strawberries and chopped bananas onto our pancakes before we flipped them, to add some extra flavour and nutrients.
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