There are so many tasty plant-based options these days (Picture: Getty Images/iStockphoto)
The best day of the year is almost upon us.
The one day where we can indulge in pancakes for every single meal, and now it’s easier than ever to make vegan and dairy-free swaps so everyone can get involved.
First, we’ve got a vegan take on the American-style pancake stack – using Flora Plant B+tter instead of regular butter. These vegan pancakes are fluffy and have a touch of cinnamon and nutmeg to add a little spice to your morning.
For those who prefer a savoury breakfast, your stack doesn’t have to be sweet. Flora 100% Natural Ingredients has also shared their dairy-free sweet potato and spinach pancakes – definitely more interesting than simple lemon and sugar.
So, have a read, get your ingredients lined up, it’s time to get flipping.
Sweet vegan pancakes with cinnamon and nutmeg
Delicious and completely plant-based (Picture: Flora)
Prep time: 20 minutes
Cooking time: 10 minutes
Servings: 2 portions
Ingredients
150g self-raising flour
30g golden caster sugar
1 tsp cinnamon
1 pinch of freshly grated nutmeg
1 teaspoon baking powder
150 ml almond milk
20g Flora Plant B+tter unsalted
30g Flora Plant B+tter unsalted for frying
Toppings
100ml Elmlea Plant Double
20g icing sugar
Fruits of your choice plus toasted almonds and optional maple syrup to drizzle
Method
Place the flour, sugar, baking powder, and spices into a bowl and mix.
Add the almond milk and the melted 20g of Flora Plant B+tter and whisk until smooth.
Heat a non-stick pan and add a small knob of Flora Plant B+tter. Pour a small ladle full of batter into the pan and spread into a 10cm diameter circle. Cook until bubbles appear on the surface and carefully flip over and cook the other side until pale golden brown. Continue to cook further pancakes.
Whip Elmlea Plant Double and icing sugar to soft peaks.
Serve your pancakes with the fruits of your choice topping with Elmlea Plant Double, toasted almonds, and a generous drizzle of maple syrup.
Savory dairy-free sweet potato and spinach pancakes
Not got a sweet tooth? Try these (Picture: Flora)
Prep time: 10 minutes
Cooking time: 25 minutes
Servings: 8 pancakes
Ingredients
Pancakes
100g gram flour
100g self-raising flour
1 tsp baking powder
1 tsp ground turmeric
1 medium egg
300ml unsweetened soya milk
1 small onion peeled finely chopped
150g sweet potato peeled finely grated
25g Flora 100% Natural ingredients melted
Salt
Pepper
Filling
30g Flora 100% Natural ingredients
1 large clove garlic crushed
50g closed cup mushrooms sliced
115g fresh baby spinach washed
25g toasted pine nuts
Method
Mix the flour, baking powder and turmeric in a large bowl.
Make a well in the centre of the dry ingredients and whisk in the egg and milk to make a thick smooth batter.
Beat in the onion, sweet potato, melted Flora 100% Natural Ingredients and a good pinch of salt and pepper.
Heat a teaspoon of oil in a small frying pan or omelette pan.
Drop 2-3 tablespoons full of the batter into the pan.
Cook for about 2 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2 minutes until golden.
Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter.
To make the filling for the pancakes, melt the Flora 100% Natural ingredients in a pan and sauté the garlic and mushrooms for 2-3 minutes until soft.
Add the spinach and cook until wilted then stir in the pine nuts. Season with salt and black pepper.
To serve, divide the filling between the pancakes folding each in half over the spinach mixture before serving.
