Vegan Pancakes

by Liz Child

Is pancake day is the best day of the year? How do you like yours? The classic lemon and sugar? Rolled up with chocolate spread? Or filled with something savoury like wilted spinach and cheese. We love this simple crepe recipe that happens to be egg and dairy free.

Liz x

Ingredients (serves 4)

  • 1 mug of flour
  • 1 tsp sugar
  • 1 tsp baking powder
  • a pinch of salt
  • 2 tsp olive oil
  • 1 & 1/2 mugs oat milk
  • dairy free butter for frying
  • fillings of your choice

Method

  1. Measure the flour, salt, sugar, baking powder and olive oil into a mixing bowl.
  2. Whisk whilst slowly pouring in the milk until you have a smooth batter. Let the batter rest for 20 minutes before frying or you can even make it the night before and keep it in the fridge overnight.
  3. Use a cast iron or non stick pancake pan for best results. Heat the pan to medium-high and add a tsp of butter. Let the butter melt and tilt the pan back and forth to spread the butter evenly around the base. Add a ladle of the batter to the pan and tilt it again to swirl the batter into a thin, even layer.
  4. Cook on the first side for a couple of minutes or until golden brown underneath. Then carefully flip the pancake and cook on the second side for another minute.
  5. Repeat until you have used all the batter and enjoy with your choice of fillings. Our favourite? A squeeze of fresh, organic lemon or blood orange and a small sprinkle of raw cane sugar.

Pancakes with Blood Orange, Yogurt & Almonds

by Liz Child

Pancake day just so happens to fall at the same time that blood oranges are in season so I couldn’t resist combining the two. Here I mixed up a batch of my simple flat pancake batter (recipe below) with the zest of a couple of blood oranges, then served them with a dollop of yogurt and a squeeze of blood orange. Folded it up and sprinkled with our organic whole cane sugar and toasted, flaked almonds. Utter heaven!

Blood oranges are a beautiful member of the citrus family, they are usually sweeter than regular oranges and the organic ones we source are pretty special. Early on in the season they just have an ombre blush of raspberry flavoured red like these, then as as the season goes on they get to a deeper, almost purple colour. Spectacular to slice open and such a special, seasonal treat. One blood orange contains 75% of your recommended daily vitamin C dose. Add them to your order here today, they won’t be in season for long.

Ingredients (makes 8 crepes)

Method

Measure the flour, milk, salt, baking powder, olive oil and sugar into a bowl and whisk into a smooth batter. I don’t bother getting out the scales as this recipe is very forgiving, just use a mug to measure out the flour and milk.

Zest the two blood oranges into the batter and stir to combine. Allow the batter to rest for at least 20 minutes. You can even make the batter the night before and keep it covered in the fridge.

Heat up a non-stick frying pan or better yet, a pancake pan, to a medium-high heat.

Toast a handful or two of flaked almonds in the dry pan and then put them aside into a small bowl.

Melt a tbsp of butter or vegetable oil in the pan and swirl to coat the base of the pan.

Add a ladle of pancake batter and swirl to create a thin, flat pancake. Let it cook for a minute or so on the first side before carefully flipping and cooking the other side for a further minute. You know it’s ready to flip when it is golden brown underneath and comes away from the pan easily.

Serve warm with a dollop of yogurt and a squeeze of blood orange in the middle of the pancake. Fold it up into quarters, sprinkle over some sugar and flaked almonds and serve with a wedge or two of blood orange.

Repeat with all of the batter and enjoy!