PRINT RECIPE
Share Recipe :
A few simple swaps this Pancake Day can make your pancakes plant-based AND better for the planet! Swap eggs for OGGS®, milk for m.lk, and opt for meat-free when it comes to savoury toppings. Don’t forget to add maple syrup and berries, essential in our opinion!
PREP TIME 15 Mins
COOK TIME 15 Mins
SERVES 6 pancakes
Ingredients
- 125ml OGGS® Aquafaba
- 75ml MIGHTY m.lk
- 2 x Moving Mountains plant-based sausage burgers
- 1 tsp baking powder
- 65g caster sugar
- 190g plain flour
- 3 tbsp vegetable oil
- A squeeze of lemon
- Margarine, for frying
- Favourite toppings… fresh fruit, maple syrup, melted chocolate…the options go on and on.
Method
- 1. Fry the Moving Mountains plant-based sausage burgers and set aside.
- 2. Next, whisk up your OGGS® Aquafaba in a clean bowl for 30 seconds until it’s pale and frothy and then add the oil, lemon juice and Mighty M.lk.
- 3. Combine the wet and dry ingredients, and stir until you have a smooth thick batter.
- 4. Rest the pancake batter in the fridge for 30 minutes (optional step, but it does make the pancakes better!)
- 5. Heat a non-stick frying pan over medium heat and add a knob of margarine. Once melted, add a small ladleful of batter into the frying pan and smooth into a rough round with the back of the ladle.
- 6. Wait until the base of the mixture sets and the top begins to bubble, then flip it over and cook until both sides are golden brown. Repeat until all the batter is used up.
- 7. Serve up by stacking the pancakes and the Moving Mountains burgers and finish with berries and maple syrup!
Top Tips
- For the fluffiest of pancakes, and if you’ve got the patience, leave the batter in the fridge for a couple of hours but don’t forget to stir it before using it…
- The first pancake is always ugly. We recommend simply eating it before anyone sees it.
- Keep your pancakes warm while you finish cooking by popping them into the oven preheated to around 70°C.
GANG