5 Little Changes That’ll Make a Big Difference To Your Vegan Pancakes

It’s pancake day! Everyone loves pancakes but how do you make a food which is mainly egg and milk, vegan and taste just as good. Here is a simple recipe to use and some tips on how to make a big difference for your favorite recipe.

Firstly the recipe. The most important part of the pancakes shortly followed by eating the pancakes.

  • 300g of plain flour
  • 20g of sugar (agave syrup works a little better)
  • 50g (4 tbsp) baking powder (seems excessive but it works)
  • 2g (1/4 tsp) salt
  • 460g (500ml) almond milk (or hazelnut milk)
  • 50g (4tbsp) of coconut oil (vegetable oil works as well)
  • 1 tsp of vanilla extract
  1. In a big bowl combine the dry ingredients, making sure it is well mixed.
  2. In a separate bowl combine the wet ingredients, making sure you melt the coconut oil.
  3. Add the dry ingredients and the wet ingredients together and whisk.
  4. As you whisk these keep an eye on the consistency it shouldn’t be too thick like a cake batter but just a little bit thinner. A good test is see if it sticks to the whisk when held above the bowl it should just stick before pouring off back into the bowl.
  5. Oil the pan with a small amount of vegetable oil and put on a medium heat.
  6. Wait for the pan to heat up and add ½ a teaspoon of the mixture to the pan to test the heat of the pan. If it doesn’t start to bubble after a few seconds you might have to leave it to heat up for a little while longer. Once it has bubbled and it loses its shine on the edge flip it over and allow it to cook until it is golden brown on the bottom. Take it out the pan and taste it. It should be soft and fluffy however if it is gooey inside the pan is too hot just turn it down a little for the rest of the pancakes
  7. Add a little more oil to the pan using a bit of kitchen towel while being careful not to burn yourself on the pan and turn the oven onto 50°C.
  8. To make the pancakes you will serve, add a serving spoonful of mixture to the pan and give the pan a little shake to spread the mixture a little bit further. Again once the pancake bubbles and starts to lose it’s shine on the edge flip it over (I would suggest using a spatula but if you want to flip it you can, just be careful of your ceilings).
  9. Once you have your pancake all cooked put it on a oven pan and pop it in the oven to keep warm while you make the rest.
  10. Serve the pancakes with beautiful smile and with anything else you want on it.

So this recipe is quite a large recipe but if you are not a big eater and you are after quality more than quantity just half the recipe and you should be fine. If you have a recipe that you prefer here are 5 little changes you can make to just make them OH so good.

Consistency Consistency Consistency

Now consistency is pretty hard thing with pancakes – let alone with life in general – but with pancakes the consistency of the batter is pretty important. If the consistency is too thick, you will find when you pour into the pan it will all stay in the middle. What you will have is a super thick pancake, which is actually pretty disappointing, as it will be gooey inside no matter how you cook it. If it is too thin well that’s crepe and thats not a bad thing but it’s not a fluffy pancake to dribble maple syrup over.

Vegan pancakes are a little tougher as you have to make it thicker than you would with eggs. So instead of it being really thick gooey mess in the middle of the pan either use the back of a greased spoon to spread it out a little or use your finely tuned hand eye coordination to wiggle the pan in a circle to make the pancake spread out. A rather simple trick but it will make your pancakes a little easier to cook.

What flavour to add and when to add it?

Flavour is often overlooked in pancakes as something you add at the end but add it during the mixture process you can make a big difference. For instance very few pancake recipes add vanilla extract but a little added in with the liquid can just a touch of flavour that will make your pancakes taste extra special.

When in the pancake process you add the flavour is very important – if you add the vanilla to each individual pancake it would be an overpowering flavour and taste horrible. But with chocolate chips if you allow the pancake to bubble and add them to each pancake it just melts without burning the chocolate. In short, think about how strong the flavour is and how it can be added in, either at the beginning like the vanilla, in the middle like the chocolate chips or at the end like a glug of maple syrup dribbled over the pancakes.

 

Michelle May had a little bit of butter with hers – naughty!

How hot is too hot?

With frying pancakes its really important to have a hot pan but how hot is too hot? Well there isn’t really a perfect temperature but more like a spectrum. If you add the mixture and it bursts into flames you’re pretty far on the too hot side! If you are there waiting for 1 hour for the pancakes to cook your on the not hot enough side.

The best way to check if it is too hot or too cold is to test it. Add a small amount of your mixture to the pan and see how long it takes to cook. You want it bubbling a few seconds after its been added to the pan. Turn it over and see how the bottom has browned, you want it a beautiful golden brown colour.

How to oil your pan

When you make pancakes the worst thing is when they stick to the pan and you end up scraping them off. To avoid that you add oil, however you dont want them shallow fried and drowning! The best way to get a thin layer of oil on your pan without having to buy expensive spray-type product is to use a sheet of kitchen towel, scrunch it up and dip it in some oil and wipe it round your hot pan. This saves on oil and makes sure you don’t have greasy pancakes. But mind you don’t burn yourself!

Try before you fry

Before you make your pancakes it is a good idea to taste them to make sure you haven’t added too much salt or not enough sugar or forgotten any other ingredient. It is something very simple that is easily forgotten but tasting the batter is a good idea.

When you are testing your pan for the right temperature using a small amount of the mixture, taste it. You might have just saved a pancake mixture or you might want to add an extra flavour in. This might be very simple tip may help you make better pancakes and keep your taste buds in check before you make the rest of the pancakes.

Happy Pancake Day!

 

 

 

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