Just because you're vegandoesn't mean Pancake Day's got to be a total write off for you. TBH, you're not actually even missing that much - those old egg, milk, butter and flour numbers really aren't all that and (in our humble opinion) are probably just being rolled out for traditions' sake these days. I mean lemon and sugar on a wrap? What even is that?
Instead, treat your flatmates to a far superior vegan treat for Pancake Day from bloggers (and winners of the Great Vegan Bake Off), sisters Wrapped In Newspaper. Sure these pancakes might *technically *fall more under the definition of 'American style pancakes' rather than the floppy British ones but trust us on this, they're going to taste a whole lot better.
Cinnamon and raisin, vegan, gluten-free pancakes
Makes 6 large pancakes
Ingredients
1/2 cup raisins
2 tbsp flax seeds
90 ml water
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp baking powder
1 cup almond milk
Coconut oil for frying
Frozen summer berry compôte
1 cup frozen berries (I used red currants and raspberries)
1 tbsp maple syrup
What to do
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Soak the raisins in a small bowl of warm water and set aside.
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Finely grind the flax seeds in a spice grinder or high-speed food processor, whisk together with the water in a small bowl and set aside. The mixture should become gloopy and gelatinous.
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Mix the remaining dry ingredients together in a large mixing bowl. Before you mix in the wet ingredients, begin heating a frying pan on a medium-high heat and put the frozen berries in a small saucepan on a low heat. Stir occasionally and add in the maple syrup whilst you continue making the pancakes.
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Make a well in the dry ingredients and pour in the flax mixture and half the almond milk. Using a fork mix together the flax and milk and slowly begin to incorporate the flour. Add the remaining milk a bit at a time until everything is combined.
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Put 1/2 tsp or so of coconut oil in the hot frying pan and pour in just under half a cup of the pancake batter. Fry for about 2 minutes until the bottom has browned nicely then flip and further for a further minute or two.
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Keep the pancakes warm under the grill until you have fried them all. Serve warm with the berry compôte.
*For more info on vegan baking and to order your free vegan starter kit, visit *PETA.org.ukPETA.org.uk
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**Follow Jess on Twitter **@Jess_Commons@Jess_Commons
This article originally appeared on The Debrief.