Recipe of the Month: Perfect Pancakes (VE)

Perfect for Shrove Tuesday or for a hearty weekend breakfast, our pancakes are thin, light and delicious, as well as egg and dairy free! Our vegan pancakes our best served with a drizzling of lemon and sugar.

Ingredients

Servings: 10 pancakes
  • 100 g
    plain flour
  • 60 g
    plant-based liquid egg
  • 60 g
    aquafaba (tinned chickpea water)
  • 200 ml
    plant-based milk
  • A pinch
    of salt

Instructions

  1. Whisk the flour, plant-based liquid egg, and aquafaba

  2. Add the plant-based milk and salt in a bowl to form a smooth batter

  3. Lightly oil a medium frying or pancake pan over a medium heat

  4. Swirl a ladle of the pancake mix around the pan to form a thin, even pancake

  5. Cook for a couple of minutes until lightly coloured, flip and cook the other side

  6. Serve with a squeeze of lemon and sprinkling of caster sugar

Notes

Best served with a sprinkling of sugar and some lemon wedges.

Courses: Breakfast
Keywords: pancake, pancakes

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