TRADITIONAL RECIPE · GOOD SOURCE OF FIBRE + PROTEIN

Pancakes are something I’ve enjoyed since childhood and although American style fluffy pancakes are very popular, the classic English style pancake crêpe is still my firm favourite. I adore savoury stuffed pancakes with veggies and the classic lemon and sugar for dessert. I love making these on Pancake Day (Shrove Tuesday) and over the weekend for a relaxed Sunday brunch.

Enjoy!

MAKES: approx. 6 pancakes

TIME: 15 minutes

INGREDIENTS

1 1/2 cups plain flour

1/4 tsp salt

3/4 tsp baking powder

9 tbsp aquafaba

1 3/4 cups plant milk

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@BlueOllis

METHOD

Add flour, salt and baking powder to a large bowl and mix to combine. Add the aquafaba and plant milk and mix again to combine. Work out the lumps by whisking (a few small lumps are okay and wont be noticeable in the end).

Ladle into to a hot pan and tilt the pan so that the batter coats the entire bottom in a thin layer. Cook for around 1-2 minutes or until the batter is no longer stuck and turning golden brown. Flip and cook on the other side.

Serve with your favourite fillings like mushrooms and spinach or lemon and sugar.