I’ve been far too poorly to cook today, so here’s a recipe from the weekend. These American-style pancakes are worthy of a family breakfast, healthier than their traditional counterpart and also delightfully vegan and gluten free too.
- 120g gram (chickpea) flour
- 250ml soya yoghurt
- 250ml almond milk
- 1 tsp baking powder
- 1 tsp maca powder (optional)
Whisk all the ingredients together to make a slightly thick and bubbly batter.
Heat a good splash of olive oil in a frying pan and spoon a ladleful of the mixture in, cooking 3-4 pancakes at a time.
Fry each side for a few minutes on each side until golden and puffed up. Keep warm in the oven whilst you cook the rest of the pancakes.
Serve with fresh fruit, soya yoghurt and maple syrup for a plant-based treat that’s every bit as good as the original.