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!
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!!!
