VEGAN PANCAKES RECIPE.✨
A little look back on these gorgeous pancakes from last spring. 🌱🌻Topped with rhubarb compote , vanilla Coyo and a pistachio crumb. Rhubarb season starts in April in the UK and so the cafe closure is means we will miss out on rhubarb in the cafe this Spring. 💗
I’m sharing our perfect pancake recipe so that you can enjoy fluffy stacks of vegan pancakes at home. Perfect for a lazy Sunday morning.
RECIPE
Ingredients:
-125g flour , plain or combo of below
(GF - oat, almond & buckwheat (50/50) )
-200ml oat or almond milk
-1 tsp baking powder
-1 tbsp maple syrup
-1 tsp cinnamon
-Dash of vanilla.
Method:
-Mix the dry ingredients in a large bowl.
-Then add in maple, and vanilla and stir.
-Slowly add in the milk until a batter mix forms. It should be thick but pourable.
-Heat a large skillet pan on medium heat until hot.
Add a tiny bit of oil (we use rapeseed.)
-Pour batter into 3 equal rounds (about 1 large serving spoon worth) , heat until you see a few heat bubbles, flip when easily turned
-Cook on other side until slightly browned.
-Serve & Top.
Our toppings rule:
+Maple syrup
+Something fruity. Using the fruit that’s in season locally.
(Apples mainly, rhubarb in spring, strawberries In summer,blackberries/ pears in Autumn.)
You can poach, roast, compote or have fresh.
+Something creamy. Nut butter, yogurt , cashew cream cheese, caramel.
+A sprinkle of something crunchy. Toasted seeds, candied nuts, granola.
Enjoy! Stay at home , stay safe and eat pancakes you beautiful people. 💗✨