Vegan Victoria Sponge Pancake Stack
For the pancakes
4 tbsp plain white self raising flour
1 tsp sugar
½ tsp baking powder
Pinch of salt
115ml plant drink of choice
Homemade Raspberry Jam
1/2 cup fresh or frozen raspberries
2 tbsp sugar or maple syrup
1 tsp chia seeds
Vanilla yogurt (4 tbsp plain almond yog mixed with 1 tsp vanilla and 1 tbsp maple syrup, or 1 tbsp vanilla protein)
Strawberry almond yog
The jam (either using the recipe above or any jam of choice)
Make your raspberry jam (unless you’re using store bought), by adding all the ingredients to a small, microwave safe bowl. Microwave for 3 minutes at 1000W, in 1-minute intervals. When done, remove from the microwave and set aside to thicken whilst you make your pancakes.
Mix all your dry pancake ingredients together in a bowl, then whisk through the milk so there are no clumps in the batter.
Make your pancakes as you would normally (either small pancakes that are easier to stack, or larger pancakes that you can roll)
When all the pancakes are cooked, start layering them- top the first pancake with a thin layer of strawberry yogurt, then add another pancake, and top that with a layer of jam. Repeat until you’ve used them all.
When you’ve used your last pancake, don’t top it with anything, just pour over your mixed vanilla yog, then top with a bit of jam and your fresh berries.