These are pancakes but not as you’ve known them. Perfect when cooking for a crowd or for mornings when you need a pancake fix but don’t want all the hands-on time. Divide them up and serve straight away or pack into lunchboxes for a special breakfast on the go.
MAKES 1 LARGE PANCKAE, TO SERVE 6
Vegan; source of fibre and protein
500ml plant milk
2 tbsp lemon juice
200g wholemeal flour
80g oats (blended into oat flour)
1 1⁄2 tbsp baking powder
Pinch of salt
2 tbsp maple syrup
2 tsp vanilla extract
Fruit of choice (or chocolate chips) to top
- Preheat the oven to 220C/200C fan/gas 7 and line a flat 24cm x 18cm baking sheet with baking parchment.
- Combine the milk and lemon juice and mix. This will curdle to make a form of buttermilk.
- In a large bowl, combine the dry ingredients. Add the ‘buttermilk’, maple syrup and vanilla extract to the dry ingredients and whisk gently until combined. Set aside for 5-10 minutes.
- Pour the mixture on to the baking sheet and top with whatever fruit you’re using (or chocolate chips). Bake for 25 minutes, until a skewer comes out clean.
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