Pancakes are an easy-to-make treat that don’t require complex techniques or hard-to-find ingredients. Notably, you don’t need an oven or a microwave; a non-stick pan is all that’s necessary. With countless combinations from butter, jam, to fruits, pancakes offer the freedom to creatively craft your breakfast in various ways.
Ingredient:
– 200g self-raising flour
– 2 tbsp caster sugar
– 1 tsp baking powder
– A pinch of salt
– 300ml almond milk (or any plant-based milk)
– 1 tbsp apple cider vinegar-
Vegan butter for cooking
– Fresh strawberries, sliced, for garnish- Vegan whipped cream, for garnish
– Maple syrup, for drizzling
METHOD:
1. In a large bowl, sift together the self-raising flour,caster sugar, baking powder, and a pinch of salt.2. In a separate bowl, whisk together the almond milkand apple cider vinegar. Let it sit for a minute to curdle slightly, creating a vegan ‘buttermilk’.
3. Make a well in the centre of the dry ingredients and gradually pour in the ‘buttermilk’, whisking continuously to form a smooth batter.
4. Heat a non-stick frying pan over medium heat andmelt a small knob of vegan butter.
5. Pour rounds of batter onto the hot pan, cookinguntil bubbles form on the surface. Flip the pancakes and cook until golden brown on both sides.
6. Serve the pancakes hot, topped with a dollop ofvegan whipped cream, a generous drizzle of maplesyrup, and freshly sliced strawberries on the side.
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