We’re big fans of pancakes in this house. My husband prefers them savoury but the rest of us like a fruity breakfast pancake (or my yummy chocolate pancakes for a proper treat).
The best thing about pancakes is it’s really easy to adapt them to make them different flavours, and, generally speaking, they’re pretty healthy too.
These gorgeous, fluffy, vanilla and strawberry pancakes taste like strawberries and cream on a summer’s day, but are actually packed full of fruit, oats and other goodness, so they’re perfect for breakfast (but equally good for dessert!)
This recipe will make about 10 small pancakes, which, if your house is anything like ours, will disappear in a flash, so if you’re into batch cooking like I am, make double, cook them all up and stick some in the freezer (well wrapped to prevent freezer burn and separated with squares of greaseproof paper). Then on a morning when you’re short of time, just heat them up and serve!
Oil for cooking (I used rapeseed)
150g plain flour
2 Tsp baking powder
325ml dairy-free milk (I used Oatly Barista)
100g strawberries, finely chopped
1/2 Tsp vanilla essence
1 Tbsp Maple syrup
1 Tbsp milled flaxseed (optional – just adds some nutritional oomph).
Fresh fruit, maple syrup, crushed nuts, a dollop of coconut yoghurt or ice cream. Whatever takes your fancy!
- Mix the flour, oats, baking powder, flaxseed (if using) and salt in a large bowl.
- Add your milk alternative of choice, maple syrup, vanilla essence and strawberries and mix well 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.