It’s nearly pancake day woo hoo!
Actually, that means very little in this household as we seem to eat pancakes every weekend at the moment.
I wanted to share with you a reliably fab vegan pancake recipe that everyone I’ve made them for seems to love. They come out really soft and fluffy, I think they’re delicious.
So to make the pancakes…
- Heat a pan whilst you throw all the ingredients together.
- Mix together 1 cup of plain flour, a teaspoon of baking powder and a tablespoon of sugar. Some people add 1/8 teaspoon of salt however I often leave this out and it makes no difference.
- Add 1 tablespoons of oil and 1 1/2 cups of plant milk. Stir into a batter. Add more milk if it’s too thick but use 1 1/2 cup as a starting point.
- Melt a little butter in the pan and cook your pancakes! Flip them over when they have little bubbles appearing in the middle.
So what do you like to put on your pancakes? Here are some of our favourites…
- Sweet freedom chocolate shot sauce with lots of fruit to decorate.
- Agave nectar. Scush on some of this stuff, roll up the pancake and eat it on the run mmmmm
- Sugar and lemon! What a classic.
- Banana and syrup
- Jam. Elsa spreads jam on hers…strange girl.
- Jude hates pancakes so unfortunately I can’t share any of his favourites.
- Emmeline will eat pancakes with anything and in any form. She LOVES them. I try to keep the sugar down with her as she’s naturally pretty hyper. She’ll eat them plain but will have any toppings going.
- Choc shot (see above) with finely chopped nuts.
- Caramel sauce mmmmmm You can make a super easy vegan caramel sauce by simply blending medjool dates (best things ever!), a little dairy free milk (I use oat) and a pinch of sea salt. Honestly, it’s super creamy and divine but doesn’t last a minute around here.
What’s your favourite pancake topping?