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
ingredients
180g (1 pack) Smoky Tempeh Rashers
1 tablespoon oil for cooking
150g self-raising flour
1/2 teaspoon baking powder
1/2 tablespoon maple syrup
1/2 tablespoon vanilla extract
200ml plant-based milk
3 tablespoon maple syrup
instructions
Mix the pancake batter ingredients together in a large mixing bowl.
Heat 1/2 tablespoon of oil in a large saucepan over medium heat.
Add approx. an 8th of the batter to the pan. Cook for approx. 3 mins until the edges are set and bubbles appear on the surface. Flip the pancake over and cook for another 3 mins until golden on both sides and cooked through. Repeat for each of the 8 pancakes.
Heat the other 1/1 tablespoon of oil in a pan over medium heat. Add in the tempeh rashers and cook for 3 minutes on each side until browned.
Serve up 4 pancakes each, topped with the tempeh rashers and the maple syrup.
