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--- recipes:fluffy_vegan_pancakes [2023/06/22 14:39] – created Nick
+++ recipes:fluffy_vegan_pancakes [2024/11/16 13:51] (current) – external edit 127.0.0.1
@@ Line 1: / Line 1: @@
 ===== last-day-of-CampGND Fluffy Vegan Pancakes =====
-Flaxseed/linseed is used as a substitute for eggs in this recipe. Flaxseed does not work as well as an emulsifier as eggs so there is an optional specialty ingredient (lecithin) which will improve the texture of the pancakes.
+Flaxseed/linseed is used as a substitute for eggs in this recipe. Eggs are a better emulsifier than flaxseed so there is an optional specialty ingredient (lecithin, an emulsifier) which will improve the texture of the pancakes. Increase the baking powder to 7.5-10ml (1.5-2 tsp) if you want them fluffier.
 ==== Ingredients ====
+  * 135g Plain flour
+  * 5ml (1 tsp) Baking powder
+  * 2.5ml (0.5 tsp) Salt
+  * 30ml (2 tbsp) Caster sugar
+  * 125ml (0.5 cup) Soy milk or nut milk etc.
+  * 30ml (2 tbsp) Sunflower oil
+  * 15ml (1 tbsp) Flaxseed
+  * 45ml (3 tbsp) Water
+Optional
+  * 2.5ml (0.5 tsp) Lecithin
+To serve
+  * Fresh berries/fruit
+  * Maple syrup
 ==== Method ====
+Soak the flaxseed in the water in a cup, stir and leave for a few minutes to thicken.
+Combine the flour, baking powder, salt, caster sugar, and lecithin (if using) in a bowl.
+Add the flaxseed/water mix, sunflower oil and soy/nut milk to the dry ingredients and stir well to form a thick batter.
+Oil a hot frying pan and pour the batter in your preferred size.
+Flip and cook the other side.
+Serve with berries, fruit, and maple syrup to taste.