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THE BEST EASY RASPBERRY SULTANA PANCAKES

 

A photo of delicious fluffy vegan pancakes filled with raspberries and sultanas, served with coconut yoghurt and more raspberries

THE BEST EASY RASPBERRY SULTANA PANCAKES

How to make the best delicious vegan raspberry sultana pancakes! So easy. Good for brunch. Good for your budget and good for everyone!
Prep Time 10 mins
Cook Time 10 mins
Course Afternoon Tea, Brunch
Cuisine American
Servings 2 people for brunch

Ingredients
  

  • 150 g All purpose / plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Apple cider vinegar
  • Pinch Sea salt
  • 1 tsp ground ginger
  • 2 tsp sugar or sweetener optional
  • 1 tsp vanilla extract
  • 200 ml Milk / plant based milk
  • 2 good handfuls frozen or fresh raspberries
  • 1 good handful sultanas or raisins
  • A little oil to brush around the pan
  • Extra raspberries and coconut yoghurt to serve

Instructions
 

PANCAKE

  • Mix all ingredients on the list all the way down to '2 good handfuls frozen or fresh raspberries'
  • Fold in the raspberries and sultanas
  • brush a little oil on a non stick frying pan
  • cook spoonfuls until bubbles show on the surface then flip. 1-2 minutes each side
  • serve with coconut yoghurt, more raspberries and if you like, some maple syrup or agave nectar
  • ENJOY!!!
Keyword Brunch, pancakes,
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.

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