Vegan breakfast pancake stack (recipe)

Vegan breakfast pancake stack

Oh, wow – Mark

As some of you know, I’m currently following a vegan diet in an attempt to get my IBS back in check. What that doesn’t mean, however, is that I now only eat lettuce!

Last Sunday, we started the day by chomping our way through this lovely egg-free and dairy-free stack of mini pancakes.

If you’d like to try them, here’s what to do.

Ingredients

  • 200g flour
  • 2 tsp sugar
  • 8g arrowroot powder
  • 500ml sweetened soya milk
  • 1 tsp bicarbonate of soda
  • 1 tbsp soya margarine
  • 1 tbsp golden syrup

Instructions

  1. Mix all of the dry ingredients except the bicarb in a large bowl
  2. Stir in the milk bit by bit to avoid lumps
  3. Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well
  4. Stir through the bicarb
  5. Heat the pan to a medium-high heat, and cook the pancakes with about a dessert spoon full per pancake
  6. They’ll need just 30 seconds or so before the bubble on top and brown underneath
  7. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go
  8. When all the pancakes are cooked, drizzle with the golden syrup and serve

These really did turn out great, and I think they’d work just as well with any type of flour, although we used the rather amazingĀ  ‘Dutch style pancake flour’, which is a mix of organic buckwheat, wheat and rye flour. It’s worth checking outĀ Tuxford Windmill‘s website if you get a chance – they’ve got a lovely range of flours, oats and grains.

Market grains

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