Then add all the coconut milk and allow to simmer for 15-20 minutes
Serve over rice or any grain of preference
Vegan English Pancakes
1.5 cups of all purpose flour
1/2 teaspoon of Himalayan salt
3/4 teaspoon of baking powder
1/2 cup of aquafaba
3/4 teaspoon of vanilla extract
3 tablespoons of agave syrup
2 tablespoons of olive oil
1.75 cups of plant based milk (I used coconut)
Mix the dry ingredients together
Add all the wet ingredients except for the milk
Stir in well
Add the milk in stages and whisk by hand to make sure there are no lumps
Allow to sit for about 10-15 minutes
In a large frying pan, put a little vegan butter (or oil) to lightly cover the bottom
Allow to heat to medium heat
Pour one quarter of the pancake mixture into the centre of the pan and allow to flow outwards to thinly cover the base
Let it cook for approximately five minutes
You can turn over the edges to see that it’s becoming golden and small bubbles will appear at the top
Turn over gently
The second side will only take a couple of minutes
Serve flat or folded over with a sprinkling of sugar and squeeze of fresh lemon
Note: the first pancake invariably doesn’t turn out too great, especially if you don’t leave it for long enough. This mix should make you about four large pancakes.
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