Fluffy Vegan Pancakes With Biscoff
These vegan pancakes are so simple and fluffy. Enjoy!
Servings: 10 pancakes
Calories: 247kcal
Ingredients
Dry Ingredients:
- 200 g all-purpose flour
- 30 g granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients:
- 125 ml water
- 240 ml plant milk
- 2.5 tablespoons vegetable oil
- 1 teaspoon vanilla extract optional
Toppings:
- 200 g Biscoff spread melted
- Biscoff cookie crumbs to taste
Extras:
- A small lump of vegan butter for greasing the pan.
Instructions
Making the pancake batter:
- In a large mixing bowl, mix together the all-purpose flour, granulated sugar, baking powder and salt.
- Next add the water, plant milk, vegetable oil and vanilla to the mixture. Use a wooden spoon to mix again until the batter is just combined. Don't over-mix. The flour should be fully folded in. A few lumps are okay.
Frying the pancakes:
- Grease a medium, non-stick frying pan with vegan butter. Place the pan over a medium-high heat and allow it to get hot for 30 seconds.
- Pour enough mixture into the heated pan to create a pancake that is 12cm in diameter.
- When the uncooked side of the pancake begins to bubble, this means it's ready to be flipped. Flip and cook the other side until it's golden brown. Repeat these steps until you have used all of the pancake batter.
Making the Biscoff topping:
- Once you have stacked your pancakes, add the Biscoff spread to a small saucepan and melt it over a medium heat. Continuously stir until it is smooth and runny.
- Pour the melted Biscoff spread over the pancake stack with a ladle and enjoy!
Video
Notes
- You can pre-prepare your pancake batter before you intend to use it if you like. Once it is mixed together, place it into an airtight container and use within the following two days.
- Using a frying pan which is non-stick is important for this recipe, as this will double up with the greased surface and therefore, flipping your pancakes will be nice and easy.
- Flipping the pancakes too many times causes them to become less fluffy. Once your pancake starts to bubble in the pan, this usually means that the other side is cooked. The second side cooks even quicker!
- Over-mixing the pancake batter will over-work the gluten. As a result of this, the pancakes may turn out to be chewy and unappetizing.
- To make the Biscoff topping, I simply heated the spread inside a small saucepan for less than a minute. I then poured it over my pancakes while it was still hot and quickly sprinkled Biscoff cookie crumbs on top.
Nutrition
Calories: 247kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 260mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg