January calls for goal writing, dry janning and fluffy as a feathered pillow, pancakes!
It’s taken me a while to master light and fluffy all vegan pancakes… it’s safe to say I’ve conquered my task. This recipe is incredible. A must try!


  • 1 cup flour (125 g)
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 240 ml Almond milk 
  • 1 teaspoon vanilla
  • maple syrup, to serve
  • Banana, to serve


  1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
  2. In a medium bowl or liquid measuring cup, add almond milk and vanilla, and stir to combine
  3. Pour the liquid mixture into the dry mixture and whisk until smooth.
  4. Let batter rest for 5 minutes.
  5. To make your minis, fill a ladle half way and pour onto a slightly oiled nonstick pan  over a medium-high heat.
  6. When the top begins to bubble, flip the pancake and cook until golden.
  7. Serve warm with maple syrup and lots of banana.
  8. Enjoy!
Much Love, Evie Xx



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