Vegan, Sugar and Oil Free Pancakes


It is the final day of World Vegan Month and here is this morning's second breakfast!

For the pancake batter: we use a 200ml cup each of oats and stoneground wholemeal flour, then a tablespoon each of ground flax seeds and maize flour.
Add a teaspoon each of baking powder (baking soda), ground cinnamon and vanilla extract.
200mls plant milk and top up with water...around 100mls for thick pancakes and add more for crepe like pancakes.
Whizz up with a hand blender and leave to stand for 10 minutes and then fry in a hot non-stick pan.


Today we added blueberries and banana...


Which kind of caramelise when the pancake is flipped over.


Delicious!


We love how the blueberries sink into the centre.


We served them with a squeeze of clementine and soya yogurt.
They are so easy to make and are lovely!


Love from a cold, wet and very windy Cornwall!

Kay and Sime xx




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