This is a repost of an old recipe, but it still counts, 'cos it's pancake day today and I will be making these bad boys later!
Happy pancake day! Hope you have eaten many battery, lemon-y, sugar-y pancakes! My vegan pancakes were particularly delicious this year, so I thought I'd share some of my tricks with you (it's my 7 year vegan-iversary this month, so I've had 7 pancake days to perfect it!). They're dairy free and soya free too!
1. My recipe is really simple and makes 4 pancakes, 2 tablespoons of flour, 1 teaspoon of baking powder, 2 teaspoons of sunflower oil and enough water to make a medium thickness batter (still runny but not thin and watery...slightly thicker than non-vegan pancake mix, it needs to be thicker to help it hold together, as it doesn't have eggs or milk to bind it)
2. Use more oil in the pan than you would for a non-vegan pancake, about a teaspoon per pancake, otherwise it WILL stick to the pan.
3. Make a thicker pancake than you would a non-vegan version...you won't get a really thin, crepe type pancake from this recipe, cos it needs to be thicker to hold together (it's the no eggs thing again!).
4. Get the oil really hot in the pan, pour a quarter of the mix to make a thick-ish pancake into the pan then leave it alone...don't prod it or poke it or try to lift up the sides for about 3 minutes to let it form a crust so it hold's itself together (there's a theme here right!?).
5. Trying to flip the pancake is probably a bad idea..it will fall apart, turn it over gently with a flipper thingy, then leave it to go brown
6. Slide onto a plate, cover with enough lemon and sugar to make your teeth hurt, and enjoy!
Do you have a vegan pancake recipe?
Linking up with Frugal Days Sustainable Ways.