— Pancake Tuesday
EasyVegan

Vegan American Stack

Prep 10 minsCook 15 minsServes 4£1.00/servingAmerican Stack

A vegan American stack needs two things to work: lift without egg, and richness without butter. Oat milk with a splash of apple cider vinegar makes a vegan buttermilk that reacts with bicarbonate of soda for rise. Coconut oil adds fat and a very slight sweetness that works with maple syrup. The result is a proper stack -- thick, fluffy, and capable of holding its own next to the standard version. Suitable for Pancake Day when the table includes vegans and non-vegans, because nobody will feel they are eating a compromise.

Vegan American Stack

Ingredients

  • 200g (7oz)plain flour
  • 240ml (8fl oz)oat milk, barista blend
  • 1 tbsp (1 tbsp)apple cider vinegar, added to oat milk 5 mins before
  • 1 tsp (1 tsp)bicarbonate of soda
  • 1 tsp (1 tsp)baking powder
  • 2 tbsp (2 tbsp)caster sugar
  • 2 tbsp (2 tbsp)coconut oil, melted
  • 1 tsp (1 tsp)vanilla extract
  • 1 (1)pinch of salt

Method

  1. 1

    Add the apple cider vinegar to the oat milk and leave for 5 minutes. It will curdle slightly -- this is your vegan buttermilk.

  2. 2

    Whisk flour, bicarbonate of soda, baking powder, sugar, and salt in a large bowl.

  3. 3

    Add the vegan buttermilk, melted coconut oil, and vanilla to the dry ingredients. Stir until just combined -- do not overmix.

    Overmixing makes dense pancakes. A few lumps in the batter are fine.
  4. 4

    Leave the batter to rest for 5 minutes. Bubbles will begin to appear on the surface.

    These bubbles are the leavening activating. Do not stir them away.
  5. 5

    Heat a non-stick pan over medium heat. Brush lightly with coconut oil. Pour 80ml batter per pancake.

  6. 6

    Cook until surface bubbles burst and edges look set -- about 2 minutes. Flip and cook for 1 minute.

  7. 7

    Stack and serve with maple syrup and sliced banana.

Pro Tips

  • →Barista oat milk gives a richer result than standard. Worth the small extra cost.
  • →Do not stir the batter after the bubbles appear -- you will knock out the leavening.
  • →Coconut oil solidifies at cool temperatures. If using refined coconut oil in a cool kitchen, keep it warm.

Topping Ideas

Maple syrup and bananaBerry compotePeanut butter and agaveCoconut yoghurt and mango

Questions & answers

How do you make vegan buttermilk?⌄
Vegan buttermilk is made by adding 1 tablespoon of apple cider vinegar (or lemon juice) to 240ml of oat milk and leaving it for 5 minutes. The oat milk curdles slightly and becomes slightly thicker. This mimics the acidity of real buttermilk, which reacts with bicarbonate of soda to create lift.
What makes vegan pancakes fluffy without eggs?⌄
Lift in vegan pancakes comes from the reaction between the acid (apple cider vinegar in the oat milk) and the alkaline (bicarbonate of soda). This creates bubbles in the batter that expand in the heat of the pan. Do not overmix and do not stir after the bubbles appear.
Can I use another plant milk instead of oat milk?⌄
Oat milk, specifically barista blend, gives the richest result. Soy milk also works well as a vegan buttermilk base. Almond milk is thinner and produces flatter pancakes. Coconut milk from a tin gives a richer, denser result. Avoid rice milk, which does not have enough body.
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