Pineapple Cashew Fried Quinoa
Sweet-savoury fried quinoa with pineapple, edamame and toasted cashews.
VeganGluten-freeUnder 30 min
Fluffy Vegan Pancakes
Thick, tall, American-style pancakes with no eggs or dairy — and nobody can tell. Six ingredients, 20 minutes.
Vegetarian
Vegan Under 30 min (109 ratings)
Prep5 min
Cook15 min
Total20 min
Serves3
DifficultyEasy
Thick, tall, American-style pancakes with no eggs or dairy — and nobody can tell. Six ingredients, 20 minutes.
Method
- Stir the vinegar into the milk and leave for 5 minutes to make 'buttermilk'.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Pour in the milk, oil and vanilla and stir just until combined — a few lumps are fine. Do not over-mix, or they'll be tough. Rest 5 minutes.
- Heat a non-stick frying pan over medium heat and brush with a little oil. Drop in 3 tbsp of batter per pancake and cook for 2–3 minutes until bubbles form on top and the edges look set.
- Flip and cook 1–2 minutes more until golden. Keep warm in a low oven while you cook the rest.
- Stack high and serve with maple syrup and fruit.
💡 VeggieTip notes
- The batter should be thick but pourable. Too thick? Add a splash of milk.
- Add blueberries or chocolate chips to each pancake right after pouring.
- Freeze cooked pancakes between baking paper and toast from frozen.
Nutrition (per serving, approx.)
380kcal
8g protein
62g carbs
11g fat
3g fibre
Values are estimates and will vary with brands and portion sizes.