Vegan Lemon Pancakes:

1. Sift the flour and baking powder into a bowl and add the sugar. Stir.
2. In a separate bowl, add 300ml Almond Milk with the zest of one lemon.
3. Using the Dualit Hand Mixer to combine, spoon the flour into the milk and continue to mix until the batter is smooth.
4. Melt the plant butter in a small dish and stir into the batter.
5. 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.
6. 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.
7. 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.
8. 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:

1. Mash a banana in a bowl.
2. Take half of the Lemon Pancakes batter made in the above and add to the banana with 1 tablespoon of flour and mix well.
3. Follow steps 6-8 in the above, but use a tablespoon in place of a ladle to make blini sized pancakes.
4. Serve alongside the Lemon Pancakes and enjoy!

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!