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Eggs are one of those foods that our parents would have considered it impossible to cook without. They were considered vital for binding foods together or for ensuring that certain dishes rose properly. But this is a complete myth. Quiches and cakes are easy to make without them, as are one of my favourite foods – pancakes.
Vegan pancakes are so easy to make and there are loads of recipes out there, some of them using ingredients you wouldn’t have dreamt of using in them before. One simple mix for sweet pancakes (serves two) is to mix one mug of any sort of plain flour and 1 level teaspoon of baking powder in a large bowl. Add one mug (same size) of soya milk and a mashed ripe banana and beat well with a wooden spoon.
Alternatively, you can take any normal pancake recipe, but substitute the egg for a mug of liquid; for example, about ¾ of a mug of soya milk and ¼ mug of water. If you use sparkling water it makes the pancakes more light and fluffy. If you’re making savoury pancakes, use unsweetened soya milk.
You can try different flours as well. Buckwheat is particularly good for pancakes. You may also like to try this pancake recipe from the Animal Aid website, which uses gram flour.
