It’s pancake day YAY!
Something I get asked very often is how to make things like pancakes, vegan.
Luckily, it’s not as hard as you might think.
Traditionally we think of pancakes as being full of butter, milk and eggs, where people used up all the rich food in their house before lent, but thankfully it doesn’t have to be so.
I did a little research, and came up with my own version of this traditional favourite.
It’s Dairy-Free, Egg-Free, Vegan (of course), and can also be made Soya-Free and Gluten-Free!
There’s no need for anybody to miss out on some ‘flipping’ good fun! Hee hee!
So here it is…
Helen’s Vegan Pancake Recipe
Makes 6-8 pancakes
100g plain flour (the best quality you can get – gluten free works too)
Pinch of salt
2 tbsp Orgran ‘No Egg’ egg replacer (this is also gluten free and works wonders!)
6 tbsp Water
300 ml Soya Milk (or your favourite milk alternative)
100 ml Water (add more if the mixture is too thick)
2 tbsp Vegetable Oil plus extra for frying
Sift flour into a large mixing bowl and add the salt.
In a glass jug, mix the no egg with 6 tbsp water and whisk until combined.
Add the soya milk, water and oil and mix well.
Pour the liquid into the flour mixture and whisk well. I like to use an electric whisk for this. Keep whisking until all the lumps are gone and you have a smooth batter.
Heat a small frying pan to a medium/high setting and add a tiny amount of oil.
Add 1/6 to 1/8 of the mixture at a time to your frying pan depending on how big you want your pancakes to be and fry until the edges curl up.
Using a spatula, loosen the bottom and flip your pancake over to cook the other side.
Remove and place on a warmed plate and repeat until all pancakes are done.
Enjoy with your fave vegan toppings. I like the classic lemon juice and sugar!
Please let me know how yours go and share your pics below!