So flippin’ ethical!
With pancake day approaching fast I wanted to try my hand at making the most ethical pancake I could.
I’d read that it was possible to make perfectly good pancakes without eggs or even milk! So I thought I’d give it a try. What follows is a vegan pancake recipe which, it’s fair to say raised a few eyebrows around the office.
I used fairtrade and organic ingredients throughout.
Prep Time: 5 minutes
Cook Time: 10 minutes
- 200g organic plain flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1/8 tsp sea salt (ground)
- 225ml soya milk
- 3 tbsp sunflower oil
Combine the flour, sugar, baking powder, cinnamon (if you’re using it) and salt in a large bowl until well mixed.
Then mix in the soy milk and oil and beat together until batter is smooth.
Drop 60ml (4 tablespoons) batter at a time onto well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, after approximately 3 minutes, flip, and cook the other side for another 2 minutes.
It’s now ready to serve, but don’t forget to add your favourite topping – then enjoy!
It’s fair to say that the product of the recipe doesn’t look like traditional shrove Tuesday food –(it has a more close resemblance to drop scones / American style pancakes – which makes them far easier to flip – a definite bonus for me).
In terms of taste – they are different too – reminding many here of fresh doughnuts – despite the differences they were pretty well received, certainly none were left.
If you are in the mood to try something a little different this year then give this recipe a try.
If you have a pancake recipe of your own we’d love to see it – just leave it as a reply below.