Vegan Raspberry Pancakes

My Recipe

Prep Time: 10 mins
Cook Time: 20 mins
Yields: 2-4


  • 1 banana
  • 1 tablespoon vegetable oil
  • 1 teaspoon lemon juice
  • 100 grams self-rising flour
  • 1/2 teaspoon baking soda
  • 400 ml non-dairy milk
  • 1 cup frozen raspberries, thawed
  • raspberry jam, for serving


  1. In a mixing bowl, mash banana with fork and whisk in the oil and lemon juice. Add the flour and baking soda. Stir while gradually adding milk.
  2. Heat oil in a frying pan over medium heat. Drop a couple of tablespoons of the batter onto the pan and swirl so it spreads across the surface. When bubbles pop, flip the pancake over. Cook for a another couple of minutes. Repeat with the remaining batter. Serve warm with raspberry jam and toppings of your choice. Enjoy.

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