hi guys today we'll make pancakes. I'll give you all the tricks and techniques to make them
soft and perfect at the first try. I will show you the three versions; one basic which is
tall and very fluffy American-style. Then a wholemeal version without sugar
These are also easy to make and very light. The last one is my favorite -
with banana and without added sugar, very fluffy
and irresistible! Let's start immediately with the classic version in a bowl add 160 grams (1 cup) flour
I use all purpose flour (550) but you can also use bread flour or wholemeal.
then 25 grams (2 TBSP) of sugar and a pinch of salt and
12 grams (1TBSP) of baking powder. If you prefer you can replace the baking powder with cream of tartar
whisk gently, then in the same bowl
add 120 grams (½ cup) of milk and 120 g (½ cup) of water. I use oat milk
or almond milk but any milk is fine for this recipe. We can also add a
1 TSP of vanilla extract but this is totally optional. We mix with a
whisk gently until all ingredients are incorporated. Don't worry about small lumps
the important thing is not to mix too much. Otherwise the pancakes will become heavy
and dough-y because of the gluten. I repeat it to you because it's important- in order to make fluffy pancakes
do not to mix the batter too much as it develops the gluten in the batter
it makes the pancakes too heavy :-) Ok now let the batter rest for 5 minutes and
in the meantime we heat a non-stick pan. Add a few drops of oil
regarding the size of the pancakes, you can make them both large and small
I use a measuring cup of 60 milliliters (¼ cup) which will produce pancakes like the ones you see
here in the video. But a spoon is fine for portioning the batter. Now we cook the pancakes
on the hot pan, but over very low heat for about 1.5 mins. When the pancakes start
to look dry on the edge, and are golden on the bottom, we flip them gently
and continue to cook for a another minute - always on very low heat, otherwise they burn
and remain uncooked inside. Easy, isn't it? now just repeat this process until
we finish the batter. We can use more than 1 pan at the same time or
put more than one pancake per pan. The secret to making tall and fluffy pancakes
lies in the consistency of the batter. Here even an extra spoonful of flour can make
the difference. If the batter is too liquid, it will not be able to hold the air released by the
yeast. The pancake will not rise. With too much flour, the pancakes end up too chewy.
So, the doses in this recipes are a starting point but I want you to
adjust the flour yourself and with a little practice you will manage easily! We observe the pancake before flipping it
it should make bubbles that burst and leave small air-holes. Some bubbles are
fine for making a fluffy pancake, however if the pancake makes too many bubbles, the batter is
probably a little too liquid. Then when we turn it it, it will not be able to rise
If that's the case, all we have to do is add 1-2 TBSP of flour to make the batter a
little thicker. Mix the flour gently without mixing too much, it should take about
5 seconds. Remember, we do not want to make a batter that's too heavy since they get chewy
we must still have a relatively
liquid and light batter. If you want, you can find all the tips for making perfect pancakes
on our blog www.theplantbasedschool.com. Now the pancakes are ready!
Look how soft and tall they are! I like to staple them and serve them the American way
then butter, or in our case with high quality vegetable margarine (not hydrogenated)
with a drizzle of pure maple syrup
the syrup with these pancakes is just a fantastic combination!
I will show you how to make wholemeal pancakes without added sugar. I thought they
would be heavy to eat, but instead they were very light. On top we add an apple-cinnamon compote
also without sugar. First, we wash and cut the 2 apples
we cut them into small cubes so they are prettier and they cook faster. Then. we put them in
a saucepan add 250 g (1 cup) of water, a TSP of cinnamon and 1-2 TBSP of raisins
cook on medium heat for about twenty minutes. In the meantime
prepare the wholemeal pancakes. In a bowl put 160 grams (1 cup) of wholemeal flour
pinch of salt, 12 grams (1 TBSP) of baking powder or cream of tartar, and in this case
to sync with the topping, we add a TSP of cinnamon and mix
In another bowl we mash 1.5 banana
The bananas need to be very ripe and we want to mash it finely. The bananas will make the pancakes soft
and naturally sweet. Mix with 120 grams (½ cup) of oat milk or other type of milk
and 120 g (½ cup) of water. Whisk together, then add the wholemeal flour and
keep mixing until the ingredients are well mixed
now we repeat the procedure as before, pan and oil, and you can cook more pancakes
at a time. Obviously, this wholemeal version is a little darker than the others, but they will be
very tasty, I promise you. When they are ready, we stack them and serve
with the apple compote on top, which are now very soft but not mashed out.
I add maple syrup here because... why not, look how delicious!
If you eat them on a weekday, feel free to omit the maple syrup. They are light naturally, sweet
and rich in fibre. I'll show you how soft they are - look...
ok let's finish with my favorites: the banana-blueberry pancakes
We start with 160 grams (1 cup) of all-purpose flour, a pinch of salt and 12 grams (1 TBSP) of baking powder
mix it, then in a bowl, put 1.5 of ripe banana
mash with a fork until it is reduced to a pulp and mix it together with
120 g (½ cup) of water and 120 grams (½ cup) of plant milk of your choice. Add the flour
a quick mix, and our batter is ready. Grab a non-stick pan, then when it
is hot, we bake the pancakes. Here, I like to add some blueberries
while the pancake is cooking. I assure you that they are delicious!
Continue like this until they are all cooked.
then we serve them with sliced banana and extra blueberries on top. Obviously,
I add maple syrup since I am slightly addicted. This version is my my absolute favorite
which one do you prefer? let us know in the comments below
and get all our recipes on our blog www.theplantbasedschool.com
then I hope you liked these three versions of our
pancakes! thanks for watching the video, see you at our next recipe. bye!