Easy Vegan Pancakes

Serves 6

Prep time - 10 minutes

Cooking time - 20 minutes

Ingredients - 4

Dry Ingredients:

1 cup gluten free self-raising flour

3 tbsp flax seed meal (you can blend flax seeds or linseeds then scoop 3 tbsp out) add with 3 tbsp water (or use 1 egg)

Wet Ingredients:

1 cup milk (of choice - we use almond)

Optional Ingredients:

2 tbsp maple syrup

2 tsp vanilla extract

Method:

1. Heat pan with oil (or butter) on medium heat

2. Combine dry ingredients into a bowl and mix with spatula or wooden spoon

3. Add milk slowly and as needed (more milk will provide thinner pancakes for a crepe style, so add less milk for a fluffy experience).

4. Use a 1/4 measuring cup to spoon out mixture or another utensil of choice (the smaller the diameter - the easier to flip pancake).

Serve:

Top with your choice of:

• fruit

• yoghurt

• ice cream

• maple syrup/honey
  

The yummiest Vegan Pancakes you will ever try!

These can be either done fluffy or crepe style - it is totally up to you.

They are perfect for a Sunday brunch or a simple lunch box filler for the kids.

All our recipes can be adapted to include gluten, wheat, and non-vegan ingredients if your heart desires, just swap them in and out :)

Tips:

• Getting the heat right on your pan is key to your pancake batch working out on the first go

• Use a non-stick pan with silicone egg flipper for ease of flipping

• I like to create smaller pancakes that are easier to flip and can be used in the kids lunch boxes the next day or as a smoko option

Fun Facts:

Ken Albala states in their book 'Pancake: A Global History' that - "with the right ingredients, an adept hand can create light fluffy specimens that rise in defiance of the horizon. On the other hand, a slim figure is consciously sought for many types, as with the French Crepe."

This is what we tried to achieve in our recipe - adaptable, easy, yummy vegan pancakes that can be fluffy or light as a crepe. It suits everyone in the family!

Read more of Ken Albala