“I want to tell people about these vegan pancakes, because they’re delicious, and super easy to make, and they use ingredients which I always happen to have in my cupboard. Flour, baking powder, sugar, salt, and canned coconut milk is all you need, aside from a little oil to cook them in. I don’t know about you, but I always have a can of coconut milk (or 5) lurking in my cupboard. And I am always running out of milk and eggs and perishable things. So, I though, this could be useful for others who feel pancakes are a need and not a want. ” – Sarah Coates, The Sugar Hit
- 1 cup (150g) plain flour
- 2 tsp baking powder
- 2 tsp sugar
- pinch of salt
- ¾ cup (190ml) coconut milk (I used canned)
- ½ cup (125ml) water
- 1 tbsp melted coconut oil, or any neutral oil, plus extra
- Place the flour, baking powder, sugar and salt in a mixing bowl and whisk to combine.
- Add in all the coconut milk, water and oil and stir, just until mixed – it should be a little lumpy, but with no big streaks of flour.
- Heat a non-stick pan over a medium heat, until hot. Make sure then pan is well heated, as this helps the pancakes to colour nicely.
- Brush the pan with a little coconut oil, then ladle in about 2 tbsp of batter for each pancake. Cook until the edges are set, and bubbles appear on the surface (about 1 minute) then flip and cook until the other side is nicely browned (another minute or so).
- Serve with whatever you like – maple syrup, almond butter, berries, anything!
The Sugar Hit