Fluffy Vegan Buttermilk Pancakes with Hazelnut Chocolate
Ingredients
- 400g flour
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 600ml soya milk
- 1 tbsp cider vinegar
Preparation
Mix the soya milk together with the cider vinegar first. It will change to a thick buttermilk consistency. You can try this with other milks, but soya works best.
Mix the flour, baking powder and bicarbonate of soda together in a large bowl.
Add about half the milk and mix well, then add the rest of the milk a little at a time, mixing well, until you have a smooth batter.
Cook large spoonfuls of batter on a lightly greased hot plate or frying pan until golden on both sides. For mini pancakes, use a teaspoon to drop small circles of batter. You really don’t need to mess about with a piping bag!
Enjoy with your favourite toppings, and try with Rhythm 108 M’lk and Hazelnut Truffle bar for the best taste.
