Many of you began January as a vegan, because you wanted to support Veganuary, and I know thorough social media that many of you have continued. And its on special occasions like ‘Pancake day’ that you think…hmm now what do I do?!
Well, I have the answer in my vegan pancake recipe. This is a mashup of a ‘normal’ recipe and different recipes I found on the Vegan Food UK Facebook page. I’d highly recommend this resource if you want some vegan inspiration
Makes 12 small pancakes and serves 4 people
300ml or 1¼ cups of non dairy milk (I used soya milk)
50g or 1/3 cup wholemeal/coconut/gluten free flour
2 tsp baking powder
½ tsp cinnamon powder
pinch of salt
1 medium or 2 small ripe bananas
1 tbls chia seeds
rapeseed oil for frying
Don’t worry if your first pancake is a bit ‘pants’ it takes a while for the pan to warm up and for the oil to do its work. But persevere, your second and subsequent pancakes will be fab!
- Put all the items into a large bowl and blend them using a hand blender, or in a nutribullet if you have one. Blend until well mixed, you may need to add more milk or a splash of water if its too thick
- The batter should be the consistency of slightly whipped cream. The chia seeds will thicken it, if that happens as you’re making your pancakes just add another splash of water
- Drizzle oil in a non-stick pan, and spread around with a paper towel. Heat on a medium setting.
- I tried both a large frying pan and my individual cast iron pan, for me the individual pan worked best but it does take longer to cook all the batter
- Pour in a small amount of the batter to make a small thick circle.
- When the top starts to bubble (after about 1 minute), its time to flip! A spatula is easiest, but if you fancy your chances give it a toss!
- Again cook for about a minute, pick the edge up and have a look to see if its cooked. When it’s nice and brown it’s ready. Woo-hoo!
- When you cook the next pancake don’t add any extra oil but use the kitchen paper and rub the base of the pan, which will provide enough oil.
- Serve straight away or stack the pancakes on a plate in a warm oven until you’re ready to eat. They can also be made in advance, cooled and kept in the fridge or freezer to eat at another time
I like clementine segments and some vegan ice-cream with mine. How do you like yours?