Fluffy Pancakes!

Written By Leela Le Noury

This method is separated into wet and dry. You could mix up the dry ingredients and keep it in a jar for a speedy weekend breakfast!

Wet mix ingredients:

  • 2 tbsp Maple Syrup

  • 1 cup Plant Milk

  • 1 tbsp Coconut Oil (refined) (plus more for frying)

  • 1 large tbsp Plant Yogurt (we love Cocojune, a coconut based yogurt, but use what you can find!)

  • 1 tsp Lemon Juice

Dry mix ingredients:

  • 3/4 cup Best Quality Flour

  • 1/4 cup Freshly Ground Flax Seed

  • 2 tspn Baking Powder

  • 1/4 tspn Sea Salt

  • 1/4 tspn spice - Cinnamon and/or nutmeg are lovely!

Berry Topping ingredients: 

  • 2 cups Frozen Berries (we love Blueberries and cherries!)

  • 2 tbsp Lemon Juice

Method

  1. Combine all of the wet ingredients in a large jug or bowl and combine well with a whisk, working out all of the lumps. Set aside to activate for 20-30 minutes.

  2. Whilst waiting for the web mixture to activate, you can make the blueberry topping. Simply place the berries and lemon juice to a small pan and heat gently, over a low to medium heat. Cover with a lid and allow to warm, around 5 minutes. Remove from the heat and allow to cool.

  3. After the berries are done, place all of the dry ingredients to a seperate bowl, mixing well to combine.

  4. After the wet ingredients have activated, pour into the dry ingredients and whisk well. Set aside again for 30 minutes.

  5. After the 30 minutes, heat your heavy-bottomed non-stick skillet over a medium heat. Add a little coconut oil. Using a ladle, scoop the mixture into the pan. Allow to fry gently until the center of your pancakes begin to bubble and set. Flip and continue to fry until golden, around 4-5 minutes. Continue until you have all of your mixture transformed into pancakes!

  6. Serve with the berries and, if you like, extra plant yoghurt!

Leela Le Noury