We don't need Shrove Tuesday in our house to have pancakes - they are a staple breakfast for many Canadians. Here is our vegan version - they are light and fluffy and filled with blueberries. You can leave those out if you want to, or add in some chopped up Strawberries instead!
Free From: Dairy, Egg, Soya, Nuts
1/2 cup oats
2 cups plain flour
4 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 tsp cinnamon (or more if you're inclined)
2 cups Koko Milk or other non dairy milk (Make sure the consistency is a thick batter, thicker than cake)
1 tablespoon vegetable oil
2 tablespoons granulated sugar
1/2 tsp cinnamon
1 tsp apple cider vinegar
1/2 cup blueberries
In a large mixing bowl combine flour, oats, sugar, cinnamon (omit if you don't like cinnamon), baking soda, vinegar, salt and baking powder. Once combined add in the mashed banana and vegetable oil. Add in the non-dairy milk 1/2 cup at a time until you have a nice thick batter.
It should be a bit lively (bubbles showing in the batter from the baking powder - if it isn't bubbling a bit then you'll have flat pancakes. Add a bit more baking powder and wait a few moments as it takes a bit of time for the chemical reaction to kick in). Gently fold in the blueberries. Do not stir or you'll mush them up. Gentle fold is all that's needed.
Heat 2 tablespoons of oil in a frying pan. Drop spoonfuls of the batter into the hot pan and fry gently. Flip the pancakes when you can see bubbles coming up through the batter. Go for a medium heat with the pan - too hot and you'll burn the first side and be gooey in the middle, too cool and it will take forever and you'll have pale and under-cooked pancakes. I always do a small test pancake to make sure it's a nice sizzle when I drop the batter into the pan.
If we are feeding a group then we put the oven on low, and put the pancakes on a baking sheet to keep warm. Serve with warm maple syrup and Flora Dairy Free margarine.
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