Vegan Lemon Pancakes:
- Sift the flour and baking powder into a bowl and add the sugar. Stir.
- In a separate bowl, add 300ml Almond Milk with the zest of one lemon.
- Using the Dualit Hand Mixer to combine, spoon the flour into the milk and continue to mix until the batter is smooth.
- Melt the plant butter in a small dish and stir into the batter.
- Place the batter in the fridge and allow to rest for an hour. This 'resting' period allows the gluten in the flour to absorb the liquid and gives the batter a thicker consistency, producing a lighter pancake.
- For best results, use a flat pancake pan over a medium heat. Ensure the pan is hot, then add a teaspoon of sunflower oil, circling the pan to evenly coat the bottom of the pan with oil. Pour away any excess oil into a separate side dish to use for the next pancake.
- Spoon a ladle of the batter onto the hot, oiled pan and again, circle the pan to ensure the batter reaches the sides. Place back onto the hob.
- Once the sides of the pancake start to brown, gently lift around the edges and underneath with a flat spatula and gently turn over to brown the other side.
Breakfast Banana Blinis:
- Mash a banana in a bowl.
- Take half of the Lemon Pancakes batter made in the above and add to the banana with 1 tablespoon of flour and mix well.
- Follow steps 6-8 in the above, but use a tablespoon in place of a ladle to make blini sized pancakes.
- Serve alongside the Lemon Pancakes and enjoy!
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Top Tips...
- The full batter mix will make 8 large pancakes, or 4 large pancakes and 8 Breakfast Banana Blinis.
- Serve your pancakes and blinis with your favourite toppings - we love soy or coconut yoghurt, agave syrup and fresh berries!
- These pancakes and blinis can be made in advance. Make up a batch of pancakes, place a sheet of parchment paper between each pancake and store in the fridge or freeze. Just microwave for approximately 40 seconds - 1 minute when ready to eat!
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