You will need:
1 tablespoon coconut oil
250 ml soya milk (you can try other non-dairy milks)
1 teaspoon cider vinegar 125 g
wholemeal flour (experiment with other flours)
1 teaspoon golden caster sugar
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 pinch of sea salt
Soya yoghurt , to serve Maple syrup or agave syrup to serve
Mixed berries, to serve
Icing sugar, to serve
1) Add together the soya milk, cider vinegar and coconut oil. Might need warming up.
2) Place flour, sugar, baking powder, bicarbonate of soda and salt in bowl, then make a well in the middle. Gradually pour in the wet mixture, continuously stirring until combined.
3) Heat a little vegetable oil in a large frying pan over a medium heat. Add a ladleful of the batter to the pan. Cook until golden underneath and little bubbles start to appear on the surface, about two minutes then flip them over. Cook for a further 2 minutes, or until golden. You can kept them warm in a pre-heated oven.
4) Serve with a dollop of soya yoghurt, a drizzle of maple syrup or agave syrup, fresh berries and a sprinkling of icing sugar to your vegan pancakes.