With eggs and milk being staple ingredients in pancakes, we can forgive our vegan buddies for thinking they might have to miss out. But in our world, every day is pancake day and we can’t have ANYBODY missing out, so with a few clever ingredient swaps, you can be enjoying raspberry and peanut butter pancakes – delicious and vegan friendly.
- 100g Silken Tofu
- 4 tablespoons of Peanut Butter
- 1 tablespoon of Coconut Oil
- 150g of Fresh Raspberries
- 150ml of Dairy-Free Milk (E.g. Almond or Soy)
- 1 tablespoon of Sugar
- 1 teaspoon of Ground Cinnamon
- 2 teaspoons of Madagascan Vanilla Extract
- 1/2 teaspoon of Sea Salt
- 100g Self-Raising Flour
- Dairy-Free Cream or Ice Cream
- Extra Raspberries
- Drain the tofu and chop into large chunks, then add to a blender.
- Put any leftover tofu into a Tupperware box and cover with water. Keep in the fridge for up to 3 days, and use in a yummy dinner recipe.
- Add 2 tablespoons of the peanut butter to the blender, along with the coconut oil, 100g of the raspberries, the dairy-free milk, sugar, cinnamon, vanilla extract and salt.
- Blitz until smooth and pour your mixture into a large bowl. Use a splash of dairy-free milk to get any last bits of batter out of the blender if needs be.
- Add the self-raising flour to the batter and whisk. Stir in the remaining raspberries and the last 2 tablespoons of peanut butter.
- Heat a dash of oil in a large frying pan over a medium heat and add 2 tablespoons of batter. Smooth into a circle shape with the back of the spoon, and spread thinly. Once the bottom half of the pancake is cooked (you will be able to tell by the change in colour), flip your pancake and cook the other side.
- Make sure you cook these pancakes slowly to give them time to cook all the way through.
- Give your pancakes 5-10 minutes to rest. This allows the centre of the pancake time to firm up. We don’t have to do this with pancakes usually as the egg cooks so quickly, but for vegan pancakes it’s a pretty important step so don’t skip it!
- Serve with delicious dairy-free cream or ice cream and a few extra raspberries.
Check out our delicious raspberry coulis recipe for the perfect pancake topping.