Eating less or no animal products has become increasingly trendy – very #2017 if you will. Brainstorming content for this week’s article got me thinking. What do you do if Sunday morning you’ve mastered eggs, hauled that hangin’ ass out of bed to impress your lass only to discover that her panda-eyed, beard stubble-rash ridden sweet mug is a bloody vegan?! Well shit.
Never fear, fam - I gotchu once again! I’ve taken one of the best recipes for pancakes, altered it slightly and made it completely plant-based to save you a 9am lecture about animal rights. You don’t even go to the lectures you pay for; no way do you need a free one in the weekend too.
These pancakes won’t let you down. My mate just got back from Canada with a decent stash of maple syrup so if anyone needs me, I’ll be eating pancakes absolutely doused in the liquid gold.
Makes about 10 pancakes
- 8 tablespoons of aquafaba (chickpea brine from the can)
- 1 banana
- 3 teaspoons of baking powder
- 1 1/2 cup of flour
- 1 cup of non-dairy milk
- 2 teaspoons dairy-free spread or coconut oil
- A pinch of turmeric for colour
- +additional toppings
- Whip aquafaba until stiff peaks
- In a separate bowl, mash the banana with the milk (or blend together if you’re not worried about 1000 dishes) mix in the flour, turmeric and baking powder until smooth
- One third at a time, fold the aquafaba into the batter until fully incorporated
- Spoon about three tablespoons at a time into a greased pan on a medium heat
- Pancakes are ready to flip when the bubbles begin to appear and burst (just like regular ones)
- Flip and cook through on the other side
Note: If you want to make it non-vegan just swap out the aquafaba and banana for three eggs. Mix the yolks in with the milk and whip the whites.