Vegan Friendly Pancakes.
Pancakes are one of our go-to treats we have at the weekend, when we’re not rushing out the door first thing. This recipe works every time. I love just a generous squeeze of lemon juice and sugar, but for a special treat, adding in berries, maple syrup and vegan crème fraiche will make this totally yummy. Click here for more deliciously inspiring images to make your mouth water 🙂
150g self-raising flour
1 rounded dessert spoon baking powder
½ teaspoon bicarb
1 rounded teaspoon vegan egg replacer powder
1 rounded dessert spoon sugar
250ml soya milk
Tablespoon melted vegan butter (choose one with a high fat content)
Mix all dry ingredients together in a bowl.
Mix wet ingredients together in jug.
Slowly pour soya milk mixture into the dry ingredients, whisking together to form a smooth, thick batter. Decant into jug.
Pre-heat a non-stick frying pan over a medium setting. Once hot, wipe around with a smidgen of vegetable oil to prevent pancake sticking.
Gently pour in approx. 2 tablespoons of mix, to form a pancake roughly 3 inches in size. Cook until bubbles appear on the surface, then gently flip over and cook for a further minute. Pop on a plate in a warm oven, and repeat, until all pancake mix is used (approx. 10 pancakes).
Blueberries (fresh or frozen)
Vegan Creme Fraiche (I use Oatly creamy oat Fraiche)
Freshly squeezed lemon juice