In recent years many people have shifted their diets to be more plant-based. So if you’re looking for a vegan pancake recipe to make this year, look no further.
While its now easier to get vegan options for holidays like Christmas and Easter, Pancake Day proves a challenge.
Most pancake recipes aren’t vegan, and are heavily dependent on milk and eggs.
But with plant-based alternatives easier to get hold of than ever, it is possible to make pancakes without these ingredients.
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If you have a blender, put all the ingredients in at once and pulse until smooth.
If not, just mix all the dry ingredients together then beat in the milk/water, Sweet Freedom Fruit Syrup and oil.
Mist the entire surface of your pan with Frylight, bring to a medium heat then, when Frylight has gone clear, drop the batter into the pan to your preferred size – the batter is quite thick so you may need to spread it out a bit with a spoon.
Keep an eye out for bubbles on the top, that’s usually when it’s time to flip.
The second side is much quicker so watch carefully!
Keep warm in a stack in a low oven until you’ve finished cooking the rest of the pancakes and used up all the batter.
Serve warm topped with fresh fruit and a drizzle of Sweet Freedom Fruit Syrup or Choc Shot liquid chocolate.
In a large bowl, add all dry ingredients. Slowly adding water, whisk together to form a thick batter.
Heat oil in a frying pan and add a ladle of batter mix.
Leave to spread out into a thick circular shape.
Look for air bubbles, browning and dry edges on one side then flip to cook other side for 1 minute.
Plate and serve with your favourite toppings and of course, extra maple syrup.