Sunday, 1 February 2015

(possibly) The best vegan pancakes!!

If there's one thing that I've missed since going vegan it would be pancakes. And maybe also greasy take away pizza (you can load vegetables on bread all you want but it's just not the same). For all this time I have been perfectly aware of vegan pancakes existence, however I have been reluctant to try due to the fact that a) an alarming number of recipes are banana based- yes bananas are nice and all that but some people need to CALM DOWN. and b) About 90% of the time I cook anything on the hob the smoke alarm goes off.

However, one day it just all got too much. I NEEDED those pancakes, preferably rather soon. Conveniently, around this point I found this recipe floating around on Pinterest- this guy had gotten the perfect formula for vegan pancakes- rejoice! In this recipe I've slightly adapted from the one just mentioned. In particular the idea of making buttermilk with non-dairy milk, who knew that would work?

INGREDIENTS:
(no I'm not American- but these measurements are given in cups because I don't believe pancakes should be precisely measured out. It goes against the whole /philosophy/ of pancakes)
-1 cup of plain white flour (you could probably get away with half wholegrain flour, but more than that would probably be rather tough)
- 1 tsp baking power
- 1/2 tsp bicarbonate of soda (/baking soda)
- a pinch of salt
- 3/4 tbsp non-dairy spread- melted (or any kind of liquid fat without a strong flavour)
- 2 tsp agave nectar (or any kind of sweetener)
- 1 tbsp ground flaxseed
- 1 cup 1 tbsp non dairy milk (I used sweetened almond)
- squeeze of lemon juice





First off you want to make your flax egg, which can be done by mixing the ground flaxseed with 2 1/2 tbsp of water. You'll need to leave it to thicken for around 3 minutes,

Whilst doing this mix together the dry ingredients (flour, bicarb, baking powder, salt) in a separate bowl. Set aside.

Measure out the dairy free milk of your choice into a jug/ bowl, then add in a squeeze of lemon juice and stir until you can see it beginning to curdle into buttermilk.

Now mix together wet ingredients (now thickened flax egg, buttermilk, melted "butter", agave nectar.

Finally combine both the wet and dry ingredients and mix gently, being careful not to over stir. Some lumps are OK, basically try to stir as little as possible or your pancakes will come out stodgy.


Place a non-stick pan over a medium heat on the hob and add a small amount of fat of your choice (ideally one that doesn't react too badly at high temperatures), I went for coconut oil.

Place about a tbsp of batter into the pan, and when it begins to bubble near the centre turn using a palette knife, or something similar. The other side will probably need another 30-40 seconds.



Once you've cooked all of your pancakes, choose how you want to decorate them! I didn't have any berries in my house, so I just drizzled some more agave over the top, but feel free to experiment. Peanut butter and banana would be incredible, as would chocolate chips and strawberries. You simply cannot go wrong with pancakes.

Thnx for reading, as always...

TODAY'S TRACK OF THE WEEK:
 


Flo xx