Being Vegan doesn’t mean missing out, quite the opposite actually. It opens you up to new way’s of reinventing old recipes. I often get cravings for Pancakes and since the ever popular pancake day is tomorrow, here’s my Vegan pancake recipe for you all to try.
For the pancake mixture:
150g plain flour
1/2 teaspoon salt
300ml water (you can also try adding a little soy or almond milk to this, just substitute the water.)
1 tablespoon oil
2 tablespoons coconut sugar or brown sugar
2 teaspoons baking powder
1/2 teaspoon mixed spice (optional)
1 teaspoon cinnamon (optional)
For the blueberry compote:
1 cup of fresh or frozen blueberries
1/2 cup of water
1 tablespoon coconut sugar
In a small saucepan, add the blueberries, water and coconut sugar. Bring to a very gentle boil and simmer on low whilst you make the pancakes, stirring occasionally until the blueberries have caramelised. Be careful that the compote doesn’t start to burn, you can always add more water if you feel it’s getting too thick.
Mix your pancake ingredients together either in a food processor or a bowl. If you are using a bowl, you should sift the flour first (something I’m guilty of never doing!!!). Whisk until nice and smooth.
Heat a frying pan, spray lightly with oil and once warm, pour a few tablespoons of your batter in. Once formed, you can flip them over and cook the other side.
Serve with a dollop of your blueberry compote and a drizzle of golden syrup or Vegan chocolate sauce if you’re feeling really naughty! (We recommend choc shot).
Totally hellbent for having my (pan)cake and eating it