10/10/2026
Welcome back to Part 23 of my Fasting Series!
So many of you have been asking for my pancake recipe, and since Pancake Sunday is an absolute family ritual in our home, I knew I had to share this one with a twist!
Today, we’re combining sweet and savoury using soft, fluffy pancakes, maple syrup, and crispy, smoky Vacon from Vegan Chef Vegan Food .
Save this reel, try this stack for your next family breakfast, and let me know how it turns out! 👇
🥞 The Ultimate Fluffy Vegan Pancakes
Ingredients
1 cup flour (gluten-free blend or stoneground flour)
½ tsp baking powder
¼ tsp salt
2 tbsp coconut sugar (or brown sugar)
¾ cup oat milk
1 tsp vinegar (apple c***r or white vinegar)
2 tbsp coconut oil (melted)
1 tsp vanilla essence
Instructions
1. Make the Vegan Buttermilk: In a jug or medium bowl, whisk together the oat milk and vinegar. Let it sit for about 2 minutes to curdle and thicken slightly. Whisk in the melted coconut oil and vanilla essence.
2. Combine Dry Ingredients: In a separate large mixing bowl, whisk together the flour, baking powder, salt, and coconut sugar until well distributed.
3. Incorporate Together: Pour the wet oat milk mixture into the dry ingredients. Gently fold and whisk until just combined—be careful not to overmix (a few small lumps are totally fine and keep them light!).
4. Rest the Batter: Let the batter rest for 5 minutes so the baking powder can activate properly.
5. Cook: Heat a large non-stick skillet over medium heat with some vegan butter. Drop portions of the batter onto the skillet. Once bubbles form across the surface and edges look set, flip and cook until golden on the other side.
6. Serve: Serve with The Vegan Chef Vacon (available in store and online) and syrup of your choice.
