This is an ingenious way to cook pancakes when you can’t face any flipping.
They can be topped with any seasonal fruits, or chocolate chips, nuts or seeds. These are your new super adaptable, crowd-pleasing, go-to brunch offering. You can even make two batches with different toppings. Or, top like a pizza with everyone taking a corner to choose a combination of their choice.
1cup all-purpose flour
1tbs baking powder
2tbs caster sugar
A good pinch of cinnamon
A good pinch of salt
1cup plant-based milk
1tbs of apple cider vinegar or lemon juice
1tsp vanilla extract
For the topping
2 white or orange flesh peaches
½ cup raspberries
¼ cup flaked almond
1 tbs brown sugar
Vegan yogurt of choice
- Preheat the oven to 200C Fan.
2. Lightly grease a baking tray roughly 10×14 inch, with light oil such as groundnut or coconut. And place the tray in the oven to get hot.
3. Place the plant-based milk and ACV or lemon juice in a bowl. This allows the acid to slightly thicken and curdle the milk. You will now have vegan buttermilk.
4. Place all the dry ingredients into a bowl and mix.
5. Add the vanilla to the buttermilk and mix.
6. Slowly add the wet into the dry and whisk together.
7. Leave the mix to stand for at least 5mins whilst you prepare your toppings of choice.
8. When you’re ready, remove the hot tray from the oven and gently pour in the batter to cover the tray evenly.
9. Place your prepared fruits on top the batter and sprinkle with flaked almonds if using and a little sprinkle of course brown sugar.
10. Place in the hot oven for about 6-10 minutes. Or until the batter has puffed up and lightly golden. Be sure the batter has cooked through.
11. Remove from the oven and cut into 8-12 squares.
12. Top with yogurt of choice, extra flaked almond, and maple syrup.