Vegan American pancakes recipe
 Make fluffy vegan American-style pancakes with this simple and easy-to-follow recipe. 280g/10oz plain flour1½ tbsp baking powder½ tsp fine sea salt500ml/18fl oz unsweetened plant-based milk 2 tbsp apple cider vinegar2 tsp vanilla extract 1 tbsp olive oil vegetable oil, for frying 280g/10oz plain flour 1½ tbsp baking powder ½ tsp fine sea salt 500ml/18fl oz unsweetened plant-based milk 2 tbsp apple cider vinegar 2 tsp vanilla extract 1 tbsp olive oil vegetable oil, for frying 1 pack blueberries4 tbsp maple syrup, for drizzling 1 pack blueberries 4 tbsp maple syrup, for drizzling Method Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over. Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over.