Tomorrow is pancake day, a day of pure indulgence! This recipe is perfect for vegan, dairy-free and gluten-free guests. Using gluten-free flour, almond milk and oil gives a very similar texture and appearance to the usual counterparts!
Central Chef, Trevor Blake spent this morning testing the recipe and whilst they aren’t as sturdy as the non-vegan version, definately tasted equally as good. They take a bit more cooking to achieve a golden hue, but once covered in your topping of choice, who cares what colour they are?
1. Add the flour and salt into a mixing bowl and gradually pour the almond milk into a well in the centre, whisking as you go.
2. Slowly add vegetable oil and whisk until smooth and combined.
3. Add a fine coating of the batter to the bottom of a hot pan, and spreads out gently.
4. Once golden on the underside, flip it!
5. Keep cooking until the underside is also golden, watch it closely as the second side will burn quickly.
6. Move onto a plate and add your choice of topping.