Pancake Day is here and it’s a day we love very very much, especially when we have this incredible recipe to follow from Wallflower Kitchen. Her fluffy vegan pancakes have the team’s approval and are as beautiful as they are delicious.
Make sure you check out Aimee’s blog and social channels but be warned that you’ll be very hungry after looking. We want to eat everything she makes.
- 90 g plain white flour or white spelt flour
- 1 tbsp arrowroot powder or cornstarch
- 1 tsp baking powder
- 3 tbsp maple syrup
- 1 tsp apple cider vinegar
- 120 ml dairy-free milk
- 2 tbsp vegetable oil
Heat a dry frying pan on a low heat. A small non-stick works best, but use your first try to assess if you need to add a small amount of oil.
Mix the dry ingredients together in a large bowl.
Stir in the wet ingredients until well combined and the texture is runny but thick.
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds. Repeat with the rest of the batter.
Serve and enjoy!
Make sure you tag us in your pancake pictures using #molliemakers so we can see all your culinary delights. If you’re in need of some more sweet treats, check out Becki Clark’s truffle recipe on the blog, they’re super quick but no less delicious.
And remember to subscribe to Mollie Makes for all your crafty, foodie projects. We’ve got some Easter recipes coming up in the mag that you won’t want to miss out on.