It’s Pancake Tuesday time and here is my vegan twist on the traditional pancake. Keep it simple with lemon and sugar for that authentic taste. Yummy! Enjoy – Eoin!
You will need:
200g of brown flour
400ml of dairy free milk
1 tsp of salt
½ tsp baking powder
2-3 tsp brown sugar (optional)
50g melted vegan butter
1 tsp of vanilla extract
Oil
For the topping –
Lemon and sugar
Method:
Place all you ingredients in a blender and blend on high for 30-60 seconds.
Heat a pan with some coconut oil or sunflower oil.
Pour some batter into the pan in a thin layer. When bubbles appear flip it over and cook for a further 1-2 minutes.
Serve while still hot with lemon and sugar.
Enjoy, Eoin!
Top Tips:
Think about adding fresh fruit, jam, chocolate sauce etc.
To make a savoury pancake, just leave out the sugar and vanilla. Then stuff them with Dee’s Sausages and BBQ or a leek and onion sauce.
Perfect for lunch or even an even as a snack at any time of the year.
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