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.
- 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
- Mix all of the dry ingredients except the bicarb in a large bowl
- Stir in the milk bit by bit to avoid lumps
- Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well
- Stir through the bicarb
- Heat the pan to a medium-high heat, and cook the pancakes with about a dessert spoon full per pancake
- They’ll need just 30 seconds or so before the bubble on top and brown underneath
- Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go
- 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 amazing ‘Dutch style pancake flour’, which is a mix of organic buckwheat, wheat and rye flour. It’s worth checking out Tuxford Windmill‘s website if you get a chance – they’ve got a lovely range of flours, oats and grains.