Actually Delicious Vegan Pancakes To Make For Pancake Day
The Debrief: Pancakes minus eggs and milk? Really? Yep. Winners of the Great Vegan Bake Off bloggers Wrapped In Newspaper have got a recipe for you.
Just because you're vegan doesn't mean Pancake Day's got to be a total write off for you. TBH, you're not actually even missing that much - those old egg, milk, butter and flour numbers really aren't all that and (in our humble opinion) are probably just being rolled out for traditions' sake these days. I mean lemon and sugar on a wrap? What even is that?
Instead, treat your flatmates to a far superior vegan treat for Pancake Day from bloggers (and winners of the Great Vegan Bake Off), sisters Wrapped In Newspaper. Sure these pancakes might technically fall more under the definition of 'American style pancakes' rather than the floppy British ones but trust us on this, they're going to taste a whole lot better.
Cinnamon and raisin, vegan, gluten-free pancakes
Makes 6 large pancakes
1/2 cup raisins
2 tbsp flax seeds
90 ml water
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp baking powder
1 cup almond milk
Coconut oil for frying
Frozen summer berry compôte
1 cup frozen berries (I used red currants and raspberries)
1 tbsp maple syrup
What to do
1. Soak the raisins in a small bowl of warm water and set aside.
2. Finely grind the flax seeds in a spice grinder or high-speed food processor, whisk together with the water in a small bowl and set aside. The mixture should become gloopy and gelatinous.
3. Mix the remaining dry ingredients together in a large mixing bowl. Before you mix in the wet ingredients, begin heating a frying pan on a medium-high heat and put the frozen berries in a small saucepan on a low heat. Stir occasionally and add in the maple syrup whilst you continue making the pancakes.
4. Make a well in the dry ingredients and pour in the flax mixture and half the almond milk. Using a fork mix together the flax and milk and slowly begin to incorporate the flour. Add the remaining milk a bit at a time until everything is combined.
5. Put 1/2 tsp or so of coconut oil in the hot frying pan and pour in just under half a cup of the pancake batter. Fry for about 2 minutes until the bottom has browned nicely then flip and further for a further minute or two.
6. Keep the pancakes warm under the grill until you have fried them all. Serve warm with the berry compôte.
For more info on vegan baking and to order your free vegan starter kit, visit PETA.org.uk
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