Blueberry pancakes

Vegan Pancakes

We all enjoy a weekend full of foods that we love and foods that make us feel ‘gooey’ and warm in side.  Pancakes do exactly that!  They are a delicious comforting food that are so versatile that they can be eaten with sweet and savoury toppings, and in some cases both (I love tofu scramble, sautéed mushrooms and a drizzle of maple syrup)!

Here is my recipe for delicious fluffy pancakes.

Makes 8 pancakes

Ingredients

150g plain flour
1 tsp sugar (of your choice – I use coconut sugar)
2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon (optional)
1 tsp vanilla essence
300ml water
1 tbsp oil (I use sunflower or rapeseed)

Method

  1. In a bowl, mix well all the dry ingredients
  2. Whisk in the wet ingredients to form a thick batter
  3. In a small frying pan, spray some oil (I use coconut/sunflower ‘Frylight’ oil sprays) and heat the pan before adding the batter
  4. Put a soup ladle full of the pancake batter into the middle of the frying pan and DO NOT touch the mix until you see bubbles being created and the batter forming a firm base.  Once this happens, gently turn the pancake over and cook for about 1 minute.  Enjoy!

 

Options:
–  Add 1/2 tsp of cinnamon to your batter.  This adds a delicious flavour to your pancakes!
–  For gluten free pancakes, use self raising gluten free flour (I use Dove’s Farm brand), only 1 tsp baking powder and 1 tsp xanthan gum

Savoury Toppings
–  Tofu scramble
–  Sautéed mushroom
–  Sautéed tomatoes
–  Avocado
–  Vegan cheese

Sweet Toppings
–  Banana
–  Berries
–  Ice-cream
–  Vegan whipped cream/drizzle cream
–  Maple syrup

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