Now, I want to start with a disclaimer - We are not vegan, but we know how cutting down on meat and dairy consumption is one of the biggest (and maybe easiest) ways to help combat climate change. We have reduced our intake of meat dramatically in the last year and often eat vegetarian or vegan meals together as a family. Saying goodbye to cheese and finding the perfect milk replacement for David's beloved cup of tea is proving a little difficult, but every little helps right?
I like to serve mine with either stewed berries or blueberries and maple syrup. A dollop of coconut yogurt makes them extra delicious!
So, this pancake day, why not ditch the diary and try these little fellas? Let us know if you do!
Best Vegan Pancakes
1 cup flour
3/4 tbsp baking powder
sprinkle of salt
1 cup non dairy milk (I like to use Koko milk)
1 tbsp apple cider vinegar
1 tsp Valencian orange essence (you can sub this for any flavour you like! Original recipe called for vanilla, which also tastes great)
1/2 tbsp chia seeds
Vegan margarine or oil for frying (I like to use Flora buttery, but coconut oil works well and adds flavour)
Suggested toppings -
Fresh or stewed fruit, maple syrup or coconut yoghurt
* Add all pancake ingredients to a mixing bowl and whisk together to form a smooth batter.
* On a medium heat, add around a teaspoon of margarine in a large frying pan until melted.
* Use a ladle to add the batter to the pan to make three small pancakes.
* Allow the pancakes to cook for a couple of minutes and watch for bubbles to appear on the top. Once the batter looks dry on top, check the underneath to see if they are browned. If so, use a spatula to flip them over.
* Cook for another few minutes until browned on both sides.
* Remove from the pan and stack to keep warm until ready to serve.
* Cook remaining batter in batches until you have the desired number of pancakes. Reserve remaining batter in the fridge and use within 2 days.
* Serve pancakes with your favourite toppings and enjoy!