There are two things I love about today’s post. First, is the recipe, of course.

I’m sharing the most light, fluffy and delicious vegan pancakes I’ve ever tasted! No bananas, no fuss. Scroll down for the recipe…

The second thing I love is that I got to create this recipe with one of my favourite blogging friends, Kimberly from The Little Plantation. You might remember our collaboration from this time last year where we made a cute mini pumpkin cake. We always have so much fun and I love getting to see this styling genius at work!

Styling doesn’t come naturally to me, plus my prop selection is very limited (hence my usually minimalist photography) so it was so much fun to get to play around with Kimberly’s amazing prop selection and see her work her styling magic.

It’s so inspiring. It makes me want to abandon my minimalist ways and surround my dishes with fresh flowers and linens.

Another novelty of working with another food blogger, is you get to take the kind of shots that are almost impossible to do alone (or at least very difficult). We took turns “posing” with the pancakes and perfecting the syrup drizzling.

Even though we were photographing the same things, our end results are always different and that’s another thing I love about collaborating. See Kimberly’s version here and check out some of her other amazing recipes and styling whilst you’re there!

But onto the recipe, these pancakes… Seriously. SERIOUSLY good. (Seriously.)

I actually based the recipe off one of my cupcake recipes as I was curious to see how an ordinary cake batter would work for pancakes. Turns out it’s the way to go. No need for bananas, applesauce or anything else.

These are inspired by American-style pancakes but also remind me of Scotch pancakes that I used to eat as a child, with jam. It definitely brought back a nostalgic taste and I cannot wait to make these again soon with a dollop of raspberry jam!

We chose to add some orange zest, cinnamon, cardamom and top them with figs and date syrup. The combination was divine! But I first tested these just plain and simple and they were delicious in their own right. So feel free to mix it up however you like.

These pancakes are:

• Dairy-free
• Eggless
• Vegan
• Tested and approved gluten-free version (simply sub gluten-free flour mix)
• Refined sugar-free
• Soy-free and nut-free (use coconut milk or other suitable dairy-free milk)
• Kid-approved (thank you to Kimberly’s son for being our expert taste-tester)
• Easy to make and ready in minutes!

The Fluffiest Vegan Pancakes

Prep Time: 4 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

Servings: 6

Light, fluffy and delicious pancakes that are 100% vegan! These are flavoured with cinnamon and orange then topped with fresh figs and date syrup.

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Ingredients

• 3/4 cup plain white flour or white spelt flour
• 1 tbsp arrowroot powder or cornstarch
• 1 tsp baking powder
• 3 tbsp maple syrup
• 1 tsp apple cider vinegar
• 1/2 cup dairy-free milk
• 2 tbsp vegetable oil

To serve

• maple syrup
• Fresh fruit we used figs

Optional flavourings

• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamom
• Zest of 1 orange

Instructions

1. Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
2. Mix the dry ingredients together in a large bowl.
3. Stir in the wet ingredients until well combined and the texture is runny but thick.
4. Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
5. Repeat with the rest of the batter.
6. Serve and enjoy!

Recipe Notes

*You can also use gluten-free plain flour. I tested the recipe with Dove's Farm Gluten-free mix and they tasted great. However, they are slightly paler in colour and didn't rise quite as well. Still delicious though!

A few reader remakes:

And a bonus shot! I loved the vibrancy of these fresh figs.