Vegan Pancakes, American and British style!

American Style Vegan Pancakes with Caramalised Apples

It’s nearly Shrove Tuesday a.k.a stuff yourself silly with pancakes day – which is quite far from the point of Shrove Tuesday, but hey.. PANCAKES! How do you like yours? Thin, thick, sweet, savoury, fruity, chocolaty, sugary, lemony.. plain-y?

Being British myself I have a patriotic duty to hold a soft spot for the thin sort-of-like-a-crepe-but-not-quite style of pancake, cooked up one after another from an overflowing jug of batter by my mum. But I have to say, I do rather like the thick puffed up American ones to! That did leave me with a little problem though, which one should I do for a recipe post… I know, I’ll do both!

British Style Vegan Pancakes

British Style

Vegan
Makes 4 Panckaes

120g Plain Flour
240ml Unsweetned Almond Milk
3 tbsp Sunflower Oil + more for cooking

  1. Mix all the ingredients together in a large jug making sure you don’t have any lumps, cover with clingfilm and place in the fridge for at least 10 minutes.
  2. When you’re ready to make your pancakes take a large flat frying pan and heat a little oil, start on low heat for 2-3 min then increase up to a medium high heat to ensure the pan is evenly heated, using a silicone brush or a piece of rolled up kitchen paper spread the oil over the pan ensuring an even coating of oil.
  3. Working quickly ladle in a 1/4 of the mixture, use the back of the ladle to spread the mixture evenly and thinly.
  4. Cook for about 6 minutes then flip and cook for about 4 minutes, these vegan pancakes do take longer than regular milk and egg ones so keep an eye on then and cook for longer if needed.
  5. Serve how you like them, but we all know it should be fresh lemon juice and sugar.

 

American Style, with Caramalised Apples

For the pancakes:
Vegan
Makes approx 8 4″ pancakes

180g Plain Flour
360ml Unsweetened Almond Milk
1 tsp Baking Powder
3tbsp Ground Flaxseed
140ml cold water

  1. Mix the ground flaxseed with the water and set aside for 10 minutes.
  2. When ready mix the flower, almond milk, baking powder and the flaxseed/water, mix well ensuring no lumps then cover and place in the fridge for at least 10 minutes.
  3. When you’re ready to make your pancakes take a large flat frying pan and heat a little oil, start on low heat for 2-3 min then increase up to a medium high heat to ensure the pan is evenly heated, using a silicone brush or a piece of rolled up kitchen paper spread the oil over the pan ensuring an even coating of oil.
  4. Put the mixture in the pan 1/2 a ladle full at a time in a dollop, then using the back of the ladle lightly spread the mixture into about 4″ circles, they should be about 1/2″ thick.
  5. Cook for about 6 minutes then flip over and cook for another 6 minutes, these do take slightly longer than egg and milk pancakes so keep an eye on them and adjust as necessary.

For the caramalised apples:

3 Tbsp Vegan Spread
5 Apples (I like a mix of Gala and Braeburns), peeled, cored and cut into bite size chunks
3 Tbsp Granulated Sugar
1/2 tsp Cinnamon
80ml Pressed Apple Juice

  1. Melt the spread in a large non-stick  pan (I used a wok!) and sauté the apples with 1tbsp of the sugar for about 8 minutes on medium high heat until they soften slightly.
  2. Add the remaining sugar and cinnamon, reduce the heat  slightly and gently cook for a further 5 minutes.
  3. Once ready remove the apples from the pan with a slotted spoon, place them in a bowl and set aside (you can keep them warm by placing them in an oven set on it’s lowest temperature).
  4. Add the apple juice to the pan and turn the temperature up to high, give the pan a good stir scraping any sugary bits from the bottom, constantly stir the pan and rapidly reduce the liquid down until it starts to turn cloudy and thickens, turn the heat to low and gently reduce a little more for 2-3 minutes.
  5. When serving place the apple chunks on top of you pancakes and drizzle over a little of the reduced syrup.

 

Enjoy!
Dave

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s