QUICK AND EASY VEGAN PANCAKES
If you’re looking to ditch dairy or sticking to that new year’s resolution like me, these pancakes provide the perfect way to enjoy this Shrove Tuesday on a plant based diet.
Preparation Time: 10 Minutes
Cook Time: 10 Minutes
For this eggless and dairy free recipe, you will need:
150g plain flour
2 tbsp. of caster sugar
2 tbsp. baking powder
300ml of water
1 tbsp. oil (this can be olive, or coconut oil)
a pinch of salt
In a bowl, mix all your dry ingredients. In a separate bowl mix the wet ingredients until thoroughly combined.
Gently combine the wet and dry ingredients but be careful to avoid overmixing or the lack of air will make your pancakes tough. This is also the chance to add any additional flavours, like blueberries or dairy free chocolate chips.
Heat a lightly oiled pan on medium to low heat, any higher and the pancakes will burn on contact with the pan. Lightly drop in equal portions of the batter. Cook until lightly brown on underside and flip the pancake. It’s less risky to use a fish slice, but live adventurously and flip the pan!
Add whatever toppings you like; oreos make a great vegan treat, topped with whipped coconut milk or soy milk. Or stay classic British with lemon and sugar, or go further abroad with classic US flavour maple syrup.