Vegan Pancakes

Who doesn’t love a pancake? With Pancake Day only a couple of weeks away, and still inspired by Veganuary, I wanted to find a way of cooking them without the eggs. Most recipes substitute bananas in place of eggs, but having never been a fan of bananas I wanted to see how easy it is to make them without.

These are delicious and light and so simple.

The quantities here will make about 8-12 pancakes depending on how large and thick you like them.

Ingredients

300g plain flour. I used white flour but wholemeal works just as well

2 tablespoons caster sugar

1 teaspoon baking powder

1 teaspoon salt

50ml flavourless vegetable oil such as sunflower or a light olive oil

½ teaspoon vanilla extract – or try using a few seeds from a fresh pod

375ml dairy free milk – Almond or coconut are good

a little oil or dairy free spread for frying

Blueberries or blackberries for serving – heated with a tablespoon of sugar and a tablespoon of water

Method

Place all the dry ingredients into a large bowl. Mix then add the oil, vanilla extract and milk. Beat with a whisk until it all forms a smooth but slightly thick batter.

Heat a little oil or dairy free spread (I like to use Flora Freedom) in a large frying pan on a medium to high heat. When the oil is nice and hot pour in a little of the batter. Depending on thickness and size use somewhere between 2 and 4 tablespoons. if the batter is a little thick, smooth it over gently with the back of a spoon.

Fry on one side for approx 2 minutes, flip and cook on the other side for a further 2 minutes. Remove and repeat, adding a little oil each time to ensure your pancakes do not stick to the pan.

Heat the berries with the sugar and water until they start to break down and serve immediately with the warm pancakes.