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Sizzling Pancake Stack with Tempeh Rashers

The classic American breakfast with a tempeh twist. It's never been so easy to whip up a masterpiece for a Sunday brunch with friends and family.

Recipe by Better Nature

1 h 15 min
Serves: 
2

ingredients

  • 180g (1 pack) Smoky Tempeh Rashers
  • 1 tbsp oil for cooking
  • 150g self-raising flour
  • 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1/2 tbsp vanilla extract
  • 200ml plant-based milk
  • 3 tbsp maple syrup

instructions

  1. Make the pancake batter by mixing together the self-raising flour, baking powder, sugar, vanilla extract, and your choice of plant-based milk.
  2. Heat 1/2 tablespoon of oil in a large saucepan over medium heat.
  3. Add approx. an 8th of the batter to the pan.
  4. Cook for approx. 3 mins until the edges are set and bubbles appear on the surface.
  5. Flip the pancake over and cook for another 3 mins until golden on both sides and cooked through.
  6. Repeat for each of the 8 pancakes.
  7. Heat the other 1/2 tablespoon of oil in a pan over medium heat.
  8. Add in the tempeh rashers and cook for 3 minutes on each side until browned.
  9. Serve up 4 pancakes each, topped with the tempeh rashers and the maple syrup.

instructions

  1. Make the pancake batter by mixing together the self-raising flour, baking powder, sugar, vanilla extract, and your choice of plant-based milk.
  2. Heat 1/2 tablespoon of oil in a large saucepan over medium heat.
  3. Add approx. an 8th of the batter to the pan.
  4. Cook for approx. 3 mins until the edges are set and bubbles appear on the surface.
  5. Flip the pancake over and cook for another 3 mins until golden on both sides and cooked through.
  6. Repeat for each of the 8 pancakes.
  7. Heat the other 1/2 tablespoon of oil in a pan over medium heat.
  8. Add in the tempeh rashers and cook for 3 minutes on each side until browned.
  9. Serve up 4 pancakes each, topped with the tempeh rashers and the maple syrup.

Smoky Tempeh Rashers
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Smoky Tempeh Rashers
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