Vegan Pancakes

Pancakes drizzled with tahini & date syrup

There’s no better brunch than a stack of pancakes. These pancakes are so easy to whip up too. Made from ingredients you probably already have on hand, they’re the perfect weekend treat.

My favourite way to have them is doused in syrup or berry sauce. I use this recipe for the berry sauce, and often mix up the berries according to what i have in the fridge or freezer. I usually add nut butter or fresh fruit too.

Serves - 2-3

Prep - 10 mins

Cook - 10/15 mins

Ingredients

• 1 tbsp ground flaxseed/chia seeds

• 3 tbsp water

• 1 cup milk (I use an oat alternative)

• 1 1/2 cup plain flour

• 1/2 tsp baking powder

• 1/4 tsp bicarbonate soda

• 1 tsp white vinegar/apple cider vinegar

• 1 tsp brown sugar/agave

• 1 tsp olive oil

• pinch of salt

Method

1. Mix together the ground flax seeds with the water & leave for a couple of minutes

2. Once it has thickened a little , add in the milk, and give it a quick whisk

3. Add in the rest of the ingredients, apart from the vinegar, and whisk until just combined

4. Add in the vinegar and give it a quick stir, bubbles should form

5. Lightly oil a frying pan with a paper towel, and make sure the pan is on a medium high heat

6. Making sure the pan is hot, add about a tbsp of the mixture to form each pancake

7. Cook each pancake until it starts to form bubbles (or until the edges cook, about 2 mins) then flip, and cook for another minute or 2 (or until golden)

Serve & enjoy with your favourite toppings!