One rainy Wednesday a few weeks ago I discovered that adding chocolate Oatly to my pancake batter instead of water or dairy-free milk makes for a super-tasty treat. These are so simple, really fluffy and don’t require any unusual ingredients even though they’re egg-free – perfect for pancake day (actually perfect for any day!). Who says vegan breakfast is boring?
If you like these you might also like to try my vegan banana bread too – another sure-fire hit with my family every time.
Makes about 10 small pancakes (about 10-12cm in diameter)
I’ve got one of these tiny little frying pans to make them perfectly round but any non-stick pan will do.
Oil for cooking
150g plain flour
2 Tsp baking powder
300ml chocolate Oatly. You can also use any other non-dairy milk and just add 3Tbsp of cocoa powder to your dry ingredients if you don’t have chocolate milk.
50g raisins (optional)
Fresh fruit (banana and strawberries are my fave),, maple syrup, crushed nuts or a sprinkling of ground flax seed if you want to add a bit of extra goodness.
- Mix the flour, baking powder and salt in a large bowl.
- Add your milk alternative of choice and raisins if using then whisk until you have a smooth batter.
- Heat a little oil in your pan and add a large spoonful of batter. Cook until you can see bubbles on the top, then flip and cook for another couple of minutes until the other side is browned.
- Repeat with remaining batter (you can keep the ones you’ve already cooked warm in a low oven if you want to create a stack before eating).
- Serve with your choice of toppings.