Fluffy Vegan Vanilla Pancakes
These fluffy Vegan Vanilla Pancakes are delicious served warm with chocolate sauce and mountains of seasonal fruit. Particularly perfect with crushed frozen raspberries and a ginger, lime melon salad.
Cook Time3 mins
Total Time3 mins
Servings: 14 small pancakes
For the melon Salad
- 1 melon I used Orange Candy Melon
- 1 tsp Grated Fresh Ginger
- Juice of 1 lime
- 1 handful Frozen Raspberries Crushed
- 1 Mango
For the Pancakes
- 1 1/2 Cups Self Raising Flour
- 1 Tbsp Ground Chia Seeds
- 1 Tbsp Granulated sugar
- 1/2 Tsp Vanilla Bean Paste Extract works fine too!
- 1 Tbsp Pure Dairy Free Melted
- 1 1/2 Cups Dairyfree milk milk/other non-dairy milk works too
For the Melon Salad
Peel and chop the melon into small chunks and add to a large bowl.
Squeeze over the lime juice and stir in along with the grated ginger.
Gently crush a handful of frozen raspberries and sprinkle over the melon.
Set aside in the fridge to marinate while you make the pancakes!
For the Pancakes!
In a large bowl stir together the dry ingredients (flour, chia seeds & sugar).
In a separate jug whisk the melted butter, vanilla extract and Koko together.
Slowly stir the wet ingredients into the dry until you get a smooth batter.
Heat a non-stick frying pan over a medium heat and add the batter a cookie scoop at a time. If you like perfectly round pancakes, pour it in the middle of the pan and push the batter round into a circle.
Cook until the top of the pancake is set (takes a couple of minutes) and then flip.
Cook on the other side for a further 30-60seconds.
Decorate the pancakes however you want and enjoy!!