Nidhi sharman, founder of American Vegetarian & Vegan Diner in East London – 90deg Melt, has created this recipe to make classic American dishes accessible for all Londoners in an ethical, humane and meatless way!
They are great not just for vegans but also anyone who wants to try out something new in the kitchen. These pancakes are perfect for people who have an allergy or intolerance towards eggs, and are also great for vegans or guests with this condition. To make these gluten-free simply use gluten-free wheat flour. You can substitute soymilk with another plant-based product if you are avoiding it. Use Rapeseed Oil to make them healthier.
All ages love these Vegan Pancakes – children, adults and that special someone! Enjoy…
Vegan pancakes
Ingredients
- Half a cup of flour
- Baking powder, 1 teaspoon
- 1/2 tsp baking soda
- Half a teaspoon of salt
- 3/4 cup soy milk
- Maple syrup, 1 tablespoon
- Oil 1 tablespoon
- Unrefined Sugar (or half cup Molasses).
- Banana
Directions
- Make a paste by mashing the bananas.
- Combine all dry ingredients.
- To make a thick, smooth and lump-free batter, add the oil, soymilk, and maple syrup to the dry mixture.
- Oil the pan surface and heat a griddle or pan to medium high.
- Wait for bubbles to start appearing and bursting. This usually takes around 2-3 minutes.
- Flip the chicken over and continue to cook for a couple more minutes on the opposite side.
Notes
Serve Suggestion Sprinkle crushed pistachios or rose petals on top of the vegan coconut cream, and then drizzle with your favorite maple syrup, bananas, and berries.