Vegan pancake recipe 2

Ok, so if you resisted the speedy option and think you can wait a couple of hours for your pancakes, you shall be rewarded. Good things come to those who wait, and all that, only in this case the best pancakes you will ever taste come to those who wait. Forget everything you’ve heard about dodgy vegan pancakes, these are amazing and definitely don’t taste like some poor vegan imitation. The chilling process is not actually necessary, but it will thicken the batter and make it taste even better. These are again very simple, and even better, they don’t need any egg replacement. They just take a while before you get to tuck in. The recipe has been nabbed from here http://allrecipes.com//Recipe/vegan-crepes/Detail.aspx but I wouldn’t use it unless it worked very well.

Without further ado, let’s get going.

Will Serve

I made enough for about 8 or 9 pancakes with the recipe, and the batter will keep in the fridge so you don’t need to use it all at once

The Recipe

235 ml soy milk (1 cup)

235 ml water (1 cup)

120 ml melted vegan margarine (half a cup)

25 g sugar (2 tablespoons)

60 ml maple syrup (quarter of a cup)

250 g flour (2 cups)

3 g salt (half a teaspoon)

The Method

  • Get a large bowl and put together the flour, sugar, and salt.
  • Heat the margarine in a pan, or briefly in a microwave until it’s melted. Pour this into the bowl.
  • Then pour in the milk and water and stir together. Then pour in the maple syrup.
  • Whisk the mixture thoroughly (or blend if you prefer) until the lumps are gone.
  • Chill this mixture for about 2 hours in the fridge.
  • This will then act like normal batter, so if you are a pancake pro then you can begin cooking. If you don’t know what to do now then please check out my guide to cooking the perfect pancake in the first recipe – click here.

I promise you that these taste insanely good, even without any toppings, so make sure you make loads of batter! Enjoy!

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