Fluffy Vegan Biscoff Pancakes

At the beginning of the year I had an idea: to go through every celebration this year and veganise my traditional recipes in order to create my own recipe bible. Now that I’m doing better with food I’ve rekindled my love of baking and I can picture myself, aged 60, teaching my grandchildren how to bake vegan cupcakes and biscuits and muffins. As for the present, I dream of being the person that bakes everyone’s birthday cakes & for people to just know something is going to be good because I’m the one that made it. Gifting my bakes has given me a real sense of purpose and accomplishment and has proven to be a calming and welcome distraction from my crazy anxiety brain.

With this in mind and the pressing Pancake Day festivities I thought I’d try my hand at fluffy, American-style pancakes that just so happen to be vegan. I’ve seen a few other recipes floating around online including this one by Sarah and this one by Hayley but I’d thought I’d throw in my two cents and give you the option of these spongy Biscoff-inspired pancakes. These pancakes remind me of Scotch pancakes and have a more caramelised flavour because I used soft brown sugar instead of regular cane sugar meaning they’re the perfect complimenting carrier for crunchy Biscoff spread! Using brown sugar instead of white also means they’re not massively sweet, but I don’t ever want them to be anyway because it means you can go to town on the accompaniments.

To make 8 pancakes:

Ingredients ::

1 cup sweetened soy milk.

1 tablespoon of apple cider vinegar.

2 teaspoons of vanilla extract.

1 cup plain flour.

1 tablespoon & 1 teaspoon of baking powder.

½ teaspoon of salt.

3 tablespoons of soft light brown sugar.

Coconut oil cooking spray for pan-frying. You could also use dairy-free butter.

To decorate/assemble:

Crunchy Biscoff spread.

Icing sugar.

You will also need ::

A non-stick pan or wok.

A spatula (or two).

Two mixing bowls.

A sieve.

A whisk.

A tablespoon for measuring the batter.

A plate to serve.

A knife.

Method ::

one. Measure out your dry ingredients and sieve them into one of your mixing bowls. I find it easier to sieve it all because the soft brown sugar can be a bit lumpy and we want it as fine as possible!

two. Measure out your wet ingredients into the other mixing bowl. Using your whisk (or a fork if you don’t have one) whisk it all together until it becomes frothy and topped with bubbles. This activates the cider vinegar (I think?) which is one of our raising agents.

three. Now you can combine your wet & dry ingredients together! Use your whisk again to mix it all thoroughly. At first it’s quite bubbly but keep goinggoinggoing until it looks like regular smooth pancake batter.

four. Now it’s time to heat your pan. Spray a little cooking spray onto it or pop in a small amount of butter. Wait until it's fully hot before moving on to the next step.

five. Measure out three tablespoons of mixture into your pan and leave it to cook. It doesn’t take long, maybe 10-20 seconds depending on your pan/heat etc. You’ll know when it’s ready because holes will form on the uncooked top and you’ll easily be able to slide your spatula underneath the edges. Flip it over and cook it for the same amount of time on the other side. Try not to press down on it because it bursts the bubbles inside and loses height.

six. Keep going until you have eight fluffy pancakes stacked up on a plate.

seven. Now it’s time to assemble & decorate! Decide how many pancakes each person is going to have and stack them up, smothering a thin layer of Biscoff spread between each one. Dust the top with a generous amount of sifted icing sugar and a little blob of Biscoff for decoration if you’re feelin’ fancy.

Aaand you’re done! The first time I made these pancakes I followed a recipe but the vinegar flavour was soooo overwhelming so I altered it a bit, tried another batch and they were a success! The extra teaspoon of vanilla extract really makes a difference.

What toppings do you usually have on your pancakes?

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