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
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100 gplain flour
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60 gplant-based liquid egg
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60 gaquafaba (tinned chickpea water)
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200 mlplant-based milk
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A pinchof salt
Instructions
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Whisk the flour, plant-based liquid egg, and aquafaba
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Add the plant-based milk and salt in a bowl to form a smooth batter
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Lightly oil a medium frying or pancake pan over a medium heat
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Swirl a ladle of the pancake mix around the pan to form a thin, even pancake
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Cook for a couple of minutes until lightly coloured, flip and cook the other side
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Serve with a squeeze of lemon and sprinkling of caster sugar
Notes
Best served with a sprinkling of sugar and some lemon wedges.
