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We’re not allowed to have favourite recipes, but our thick and fluffy vegan pancakes might just be at the top of the list.
OGGS instead of eggs makes these pancakes kinder, more sustainable, and (we think) even more delicious!
PREP TIME 15 Mins
COOK TIME 15 Mins
SERVES 6 pancakes
Ingredients
- 125ml OGGS® Whole Egg Alternative
- 1 tsp baking powder
- 65g caster sugar
- 190g plain flour
- 3 tbsp vegetable oil
- A squeeze of lemon
- 200ml dairy-free milk (We love almond or oat milk in this recipe, but all types of milk will work.)
- Margarine, for frying
- Favourite toppings… fresh fruit, maple syrup, melted chocolate…the options go on and on.
Method
- Combine all the dry ingredients together in a large bowl.
- In a clean bowl, add OGGS® Whole Egg Alternative to the oil, lemon juice and milk.
- Add the dry mixture to the wet mixture, little by little, until you’ve made a smooth thick batter.
- Heat a non-stick frying pan over a 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.
- Cook for two minutes on each side until the pancakes are golden brown.
- Serve with lashings of your favourite toppings!
Top Tips
- 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