Pancake day is nearly here again, which I am very happy about. I decided to try a new vegan, soya-free pancake recipe out this year, to add a few extra nutrients to my usual flour and water vegan pancakes.
6 dessertspoons self raising flour
3 dessertspoons buckwheat flour
1 teaspoon rapeseed oil plus more for frying
pinch of sea salt
lemon and sugar to top
1. Add the flours and a pinch of salt to a bowl and stir to combine.
2. Add the oil, Koko 'milk' to the dry ingredients and whisk together, add a splash more vegan milk or water if necessary, to make a smooth batter.
3. Set the vegan pancake batter aside to rest for half an hour or so before you use it.
4. After the batter's rested, give it a final whisk and heat up some oil in your pancake pan.
5. Ladle some batter into the hot pan, cook on one side, turn the pancake over (either flip it or use a spatula to turn) and cook the other side.
6. Your yummy vegan buckwheat and coconut milk pancake is ready to eat, top it with whatever you like, my favourite is lemon and sugar. This recipe makes about 8 large pancakes.
I love these pancakes because they're yummy, and because they're ever so slightly healthy! The Koko dairy free is enriched with calcium, vitamin D2 and B12, and buckwheat is high in protein and fibre as well as lots of vitamins and minerals, lemon juice has loads of vitamin C. That makes pancakes a health food, right!?
Vegan pancake tips
I find vegan pancakes work better if you make your batter slightly thicker than you would for non-vegan pancakes, it helps them hold together. Use a really hot pan to get crispy pancakes that cook quickly and don't stick to the pan. And don't prod the pancake too much while it's cooking, give it some time to form a crust in the pan before trying to move it around or flip it.
Happy pancake day! I wish you many yummy pancakes, what's your favourite kind?
Disclosure - I was sent the Koko dairy free milk alternative to try, I only feature products I actually like and would use. All opinions are my own, and always will be.