Sometimes, in this house, we seem to have pancakes on a daily basis and then suddenly we’ll go ages without – and it takes Pancake Day to remind us how much we love them and we start the cycle again.
There is definitely no issue with pancakes being vegan. I am constantly asked ‘but what about eggs’ but it seems they really aren’t needed as there are hundreds of options for vegan pancakes recipes across the internet. You barely have to search far before you are confronted with plain versions, fruity versions, low sugar versions and even chocolate versions – all vegan.
I have a favourite go-to recipe (doesn’t everyone?) which is my east weekend quick and easy make, but I’m also a fan of banana versions (practically healthy, right?).
I’m not actually sure where I originally found this recipe so apologies to not be able to credit the original creator, but see below for the simplest recipe to create lovely light puffy pancakes.
RECIPE
300g self raising flour
1 tsp baking powder
1 tbsp sugar
1 tbsp vanilla extract
400ml vegan milk of choice
Whisk all together til a smooth batter. Add a little extra milk for a slightly runnier batter. This quantity makes around 10 chubby small size pancakes (think side plate sized)
Then you just have to choose what you fancy on your pancake. The littlest member of the house opts for vegan cheese for a savoury option or chocolate spread for a sweet version. Personally I love them as part of a meal – a side to a curry or a stew (leaving out the vanilla essence on these ones!) and even use like a tortilla stuffed with a vegetable and fake chicken mix.
THE LOCAL VEGAN 