About our Vegan Pancake recipe
Looking for fluffy Vegan pancakes? Whether it’s pancake day, breakfast, or brunch on your mind, in just six easy steps you can make these delicious Vegan cinnamon pancakes with blueberry compote.
Sshhh! We’ve got a secret ingredient, Truvia For Baking Caster. This sweetener bakes and measures spoon-for-spoon like caster sugar. The secret? It’s sugar free, Vegan & Gluten Free. Whilst we’ve used self-raising flour in this recipe, to make the recipe completely Gluten Free swap this out for your flour of choice.
If blueberries don’t tickle your tastebuds, swap them out for raspberries when making the compote.
Looking for some more plant-based baking? Try our vegan cheesecake cups. Of if you're on the hunt for more low sugar baking recipes, head to our low sugar hub.
Method
Step 1:
In a jug lightly whisk together the soya milk, cider vinegar and vanilla extract and set aside for 5 minutes.
Step 2:
Next sieve the flour, baking powder and cinnamon in a mixing bowl then stir in the truvia For Baking Caster Low Calorie Sweetener.
Step 3:
When the milk is ready make a well in the centre of the flour and gradually whisk in the milk to form a smooth batter but do not over mix. Set aside for 10 minutes.
Step 4:
Meanwhile prepare the blueberry compote; place all the ingredients into a small saucepan and gently bring to the boil then simmer gently for 8 minutes. Take the pan off the heat and as the compote cools it will thicken slightly. Taste to check that the compote is sweet enough and if required add a little more Truvia to your liking.
Step 5:
When ready to cook the pancakes, heat a non-stick frying pan or griddle pan on a high heat and add a knob of plant-based butter. When the butter is sizzling add a large spoonful of pancake batter. After a minute the top of the pancake will start to bubble, flip the pancake, and cook for another minute until golden on both sides. Transfer the pancake to a plate and cover with foil to keep warm. Repeat with the remaining batter until you have 12 pancakes.
Step 6:
To serve, divide the pancakes between 4 serving plates and top with the warm blueberry compote and spoonful of your favourite plant based yogurt.
Ingredients
For the pancakes
- 300ml Unsweetened Soya Milk
- 1 tbsp Apple cider vinegar
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Allinson's Self Raising Flour
- 2 tsp Baking Powder
- 3/4 tsp Ground cinnamon
- 2 tbsp Truvia for Baking - Caster
- 30g Vegan butter
For the blueberry compote
- 250g Blueberries
- 1 Lemon zest & juice
- 1 tbsp Truvia for Baking - Caster
To serve
- 200g Plant based yoghurt
Utensils
- Jug
- Whisk
- Sieve
- Mixing bowl
- Small saucepan
- Non stick frying pan
- Plate
- Kitchen foil
Nutritional Information
per 89g- 103cal Energy
- 1.8g Fat
- 0.4g of which Saturates
- 18g Carbohydrates
- 3.9g of which Sugars
- 3.1g Protein
- 0.41g Salt
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the pancakes
- 300ml Unsweetened Soya Milk
- 1 tbsp Apple cider vinegar
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Allinson's Self Raising Flour
- 2 tsp Baking Powder
- 3/4 tsp Ground cinnamon
- 2 tbsp Truvia for Baking - Caster
- 30g Vegan butter
For the blueberry compote
- 250g Blueberries
- 1 Lemon zest & juice
- 1 tbsp Truvia for Baking - Caster
To serve
- 200g Plant based yoghurt
Utensils
- Jug
- Whisk
- Sieve
- Mixing bowl
- Small saucepan
- Non stick frying pan
- Plate
- Kitchen foil
Nutritional Information
per 89g- 103cal Energy
- 1.8g Fat
- 0.4g of which Saturates
- 18g Carbohydrates
- 3.9g of which Sugars
- 3.1g Protein
- 0.41g Salt