The Best Plant-based Pancakes...

It was initially trial and error to get these right.

Pancakes are a big thing in our family - we have them whenever we go on holiday and it's the standard sleepover breakfast for Maddie and her friends, so it's something I had to get right.

After going vegan I tried so many of the recipes out there, with all the substitute egg replacers and also the healthier versions, but we just weren't satisfied, because none of them were the same.

So it struck me one day that maybe I didn't need to do anything differently!

Maybe I should just leave out the egg and see what happens.

And would you know it, they were exactly the same as always :D

Turns out the egg and it's replacements are not needed for a batch of light and fluffy pancakes!

Serves 2-4 people

Ingredients:

2 c ups flour (use any flour you like - we use mostly organic self raising or wholemeal or a mixture of the two)

1/2 cup of organic unrefined sugar or agave/maple syrup (either work great)

1 tsp baking powder

1 tsp baking soda (bicarbonate of soda)

1.5 - 2 cups of plant milk (we like oats milk)

Method:

Put all the ingredients into a bowl and whisk together until you get a smooth mixture that is pourable but not too runny.

You don't want it to be as thin as a crepe mixture, but you want it to comfortably pour off a spoon.

Then dry fry them in a good non stick pan on medium heat.

If you don't own one, then use the tiniest little bit of coconut oil just to coat the pan.

Wait until you see bubbles forming over the top and the edges colouring and coming away from the pan, then flip. Give them a couple of minutes on the other side and voila.

Serve with your favourite pancake toppings.

We change it up and everyone in my house likes their's a different way so get creative.

Hubby likes them just like that, Maddie likes chocolate sauce or agave and I'm usually the one loading up on the nice cream and fruit.

YUM!!

#Vegan