Posted on February 28th, 2017 · By admin
American-style (stacked) pancakes
British (crepe like) pancakes
135g plain flour
1tsp baking powder
1/4 tsp bicarbonate soda
2 tbsp golden caster sugar
1 tsp ground flax
1/2 tsp salt
130 ml almond milk
2 tbsp vegan margarine
Coconut oil for frying / or a light oil of your choice
Sift together the flour, baking powders and salt. Place the almond milk, flax and sugar in a large bowl and using an electric beater or hand whisk, whisk until frothy.
In a small pan or cup, melt the margarine and whisk it into the almond milk mix. Now fold the sifted flour in, turning just until it’s all blended in. Let the batter rest for 10-15 minutes.
For these pancakes the batter will be thicker than with the crepe style mix.
Heat your cast iron, nonstick skillet or fry pan, add a quarter teaspoon of coconut oil and as soon as it melts pour a small ladle of the batter directly on top of the coconut oil.
The coconut oil will add flavour and a delicious crispy shell to the pancake.
Let the pancake cook until it looks dry on top, small holes may also appear.
Use a palette knife to turn and the other side.
Happy Pancake Day!