Pancake day is nearly here! So, there’s no better time than now to share with you this recipe for delicious, vegan pancakes.
I’ve seen many recipes for vegan pancakes and most of them are made mainly with flour and milk, which is a bit boring. Some others are made with bananas. Unfortunately, I don’t like the taste of ripe bananas, nor do I like the taste of blended or mashed (ripe or unripe) bananas. I’m weird. I know. So that’s why I decided to experiment with other fruits that could bind the pancake batter together. And voilà! Mango pancakes were born.
Serves: makes ≈ 8 pancakes
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
For the pancakes:
- 100g oats
- 1 heaped tsp baking powder
- pinch of salt
- 1 large mango, roughly chopped
- 100ml plant-based milk
- 1 tsp apple cider vinegar
- 1 tbsp oil
- handful strawberries, sliced
- mango, diced
- maple syrup
- Blitz the oats in a food processor until flour forms. Then transfer to a large bowl.
- Stir in the baking powder and salt.
- Blitz the mango pieces and milk until a smooth mixture forms.
- Then beat the mango mixture and apple cider vinegar into the flour.
- Heat an oiled frying pan over medium heat.
- Drop a good spoonful of batter into the frying pan for each pancake. Use the back of the spoon to spread the batter into a circle.
- Cook the pancakes on one side until bubbles form in the middle. Flip, then cook for another 1-2 minutes, until golden brown on the other side.