Vegan Pancakes | 4 Ingredients
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Vegan Pancakes

Serves 2 serves


  • 1 cup (250ml) almond milk
  • 1 tbsp. (20ml) apple cider vinegar
  • 1 cup (150g) self-raising flour
  • 2 tbsp. (25g) Natvia


  • Place the flour and Natvia in a bowl, sprinkle with ½ tsp. sea salt and stir to combine.
  • In another bowl, whisk almond milk and vinegar together until bubbles appear. Sit for 2 minutes.
  • Add the flour and sweetener and whisk to combine.
  • Rest for 5 minutes (allowing time for the gluten in the flour to relax and the starch grains to swell, this is essential for light and fluffy pancakes).
  • Heat a non-stick frying pan over a medium low heat.
  • Using a ¼ cup measure, pour the batter into the pan.
  • Cook for 3-4 minutes or until small bubbles form on the surface of the pancakes, then flip.
  • Cook the opposite side for 1-2 minutes more.
  • Repeat. Serve immediately.

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