Pancakes (Vegan, Wheat & Gluten Free Option)

It's that time of year again, and although I'm a couple of days late for Shrove Tuesday (always been a rebel!) I wanted to share my pancake recipe with you ready for the weekend. 

Not everyone has the time or energy to stand over a hot stove making pancakes on a school night, and let's be honest it does take some time to do.

I like to heat up a dinner plate in the oven to put mine onto straight out of the pan, so they stay warm before serving. One of those little plate warmers they use in Indian restaurants with a tealight to keep dishes warm would work pretty well too.

I used organic plain flour for this recipe as I've found my tummy is quite happy with that - it seems my suspicions that it was pesticides upsetting my tummy rather than the wheat itself were founded! To read more about this hop on over to my blog about wheat and why it may be causing havok with your stomach.

I've used vegan margarine here because I prefer the flavour, but you can use vegetable oil if that's what you have to hand.

This is a recipe for 8 pancakes using an 8"/20cm frying pan.

Ingredients

100g plain flour (swap for gluten free if required)

Pinch of Himalayan pink salt

2 tbsp 'No Egg' egg replacer

6 tbsp Water

300 ml Soya Milk

100 ml Water

2 tbsp melted vegan margarine

Extra margarine for frying

Method

Sift flour into a large mixing bowl and add the salt.

In a glass jug, mix the No Egg with 6 tbsp water and whisk with a fork until combined and slightly foamy.

Add the soya milk, water and oil to the jug and mix well.

Pour the liquid into the flour mixture and whisk thoroughly. I like to use an electric whisk for this! Keep whisking until all the lumps are gone and you have a nice smooth batter.

Heat a small frying pan to a medium/high setting and add a tiny amount of margarine - I use a basting brush for this to get even coverage on the bottom and up the sides.

Add 1/8 of the mixture at a time to your frying pan depending on how big you want your pancakes to be and fry until the edges start to detatch from the sides. This only takes about a minute.

Using a spatula, loosen the bottom and flip your pancake over to cook the other side for another minute or so.

Place onto a pre-warmed plate ready for serving.

Lightly re-grease the pan and repeat until all your pancakes are cooked.

TIP: Pancakes are difficult to move after you put them on a plate, so I place them directly onto the plate they will be served on. Make sure you have all your plates ready and warming in the oven on a low heat.

Enjoy with your fave vegan toppings. I like the classic freshly squeezed lemon juice and sugar.