Big Fluffy American style pancakes (vegan and veggie)


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1 cup flour

1 flax egg (or normal egg, or banana, or tablespoon apple sauce see notes below)

2 tablespoons oil

1 tablespoon sugar

½ teaspoon baking soda

1 teaspoon baking powder

1 cup of buttermilk ( 1 cup milk, or soya milk, curdled with 1 teaspoon cider vinegar)

Sieve the flour, baking soda and baking powder into a large bowl add the oil sugar buttermilk and “egg” mix thoroughly with a hand whisk or throw the whole lot into a blender.

To make flax eggs for baking blend 5 tablespoons of ground flax seeds with 8 ml water until thick and foamy like a smoothy.  3 tablespoons of this mix = 1 egg.  This keeps for up to 1 week in the fridge.

Feel like some cinnamon apple pancakes? Replace the flax egg with 1 tablespoon of apple sauce and add ¼ teaspoon of cinnamon.

Chocolate banana pancakes I here you ask, replace the egg with 1 banana and replace 1 tablespoon of the flour with cocoa powder omit the salt.

Preheat a large frying pan and spray lightly with fry light or sunflower oil.  Using a 1/3 rd of a cup measure scoop 1/3 cup of batter for each pancake. Cook until little holes appear on the top of the batter, flip and cook for a further 2 minutes.  Creates roughly 8 big fluffy pancakes

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