Vegan Pancake Day!
Hey! It’s Pancake Tuesday! If you needed an excuse to pig out on pancakes, this is it! Not that I usually need an excuse…
“But Steph! You’re vegan! Vegans don’t eat pancakes!”
Oh yes they do! Not your eggy, buttery, milky pancakes – true. They eat scrummy vegan pancakes drizzled with golden syrup!
Here’s the vegan pancake recipe I use, it works!
175ml / 6fl oz soya milk (4fl oz for thick pancakes)
175ml / 6fl oz water (4fl oz for thick pancakes)
175g / 6oz plain flour
2 tablespoons chickpea flour
1 teaspoon baking powder
1 tablespoon sunflower oil (not necessary for thick pancakes)
pinch of salt
additional oil for frying
maple or golden syrup, fruit, soya ice cream, sugar, jam or lemon juice to serve
Pancakes:
- Whisk together all of the ingredients to form a smooth batter.
- Heat a small amount of oil in a frying pan until very hot. Add enough of the batter to coat the bottom of the pan, or spoon in for thick pancakes.
- Fry on one side for about a minute, flip with a spatula, fry flip side for a further minute or until done.
- Keep cooked pancakes warm in the oven on its lowest setting. Repeat steps 2 and 3, adding more oil if necessary.
- Serve drizzled with golden or maple syrup, jam, fruit and soya ice cream, or sugar and lemon juice.
Kisses, Stephanie xxx
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