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VEGAN 'Soley's' American style fluffy pancakes with raspberries and Biscoff

Updated: Aug 31, 2021

Pancakes are an elite brunch. Or dinner. Or dessert. Really pancakes are just elite full stop. These are so simple, so light and really fluffy.


Ingredients: this mix makes enough for 1 stack: double or triple if cooking for a group

  • 125g self-raising flour

  • 2tbsp caster sugar

  • 1tsp baking powder

  • 1/2tsp salt

  • 150ml almond milk

  • 1tsp vanilla essence

  • 1tbsp sunflower/coconut oil/vegan butter for frying

Toppings:

  • Frozen raspberries

  • 2-3 Lotus Biscoff biscuits

  • 2tbsp Lotus Biscoff spread

  • Optional: golden syrup / maple syrup for drizzling


Method:

  1. In a large bowl, mix the flour, caster sugar, baking powder and salt together.

  2. Add the plant milk and vanilla essence and whisk until combined (a few lumps is okay, over whisk and the pancakes risk not rising enough)

  3. NB: this batter is quite thick. A little trick I use = pour my batter into a jug so it’s super easy to pour into the frying pan.

  4. Put a non stick pan over a medium heat and add 1tbsp of oil/butter.

  5. Once it’s hot, pour in a small amount of batter, use a spoon to spread it so it’s flat all over and leave it for about 1 minute (or until bubbling) and then flip it over.

  6. Cook the pancakes one at a time (depending on pan size). Keep them warm in the oven whilst you wait for the rest to cook.

  7. Crush up your Biscoff biscuits. Stack your pancakes and spread Biscoff spread on top of each (so it sandwiches them together). Add your raspberries and drizzle your syrup. Enjoy!

Love, Soph x



I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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