Another year, another Pancake Day. Time flies, doesn’t it? One minute you’re nursing the huge hangover that was 2016 and trying to ease yourself into the year when all the bad stuff actually happens (I don’t think I need to name any names here) and the next thing you know it’s Shrove Tuesday and spring is (allegedly) just around the corner.
For now though, it’s still rainy and cold so whipping up a batch of pancakes is a cheering way to spend this Tuesday evening. Shrove Tuesday was traditionally a time to use up and any fat and eggs left in the house before fasting began for Lent. Times may have changed (and according to a recent Waitrose survey, only 12% of people questioned will give something up for Lent this year) but most of us will enjoy a pancake or three tonight and it’s really easy to make vegan versions, too.
This Pancake Day I’ll be making these cute little American-style pancakes which are really quick to put together and because they’re smaller than the traditional kind, you can just turn them over with a spatula – perfect if you’re flip phobic like me. This recipe uses almond milk, although any plant milk will do. The bananas act as a binding agent (to replace the egg) but also add a subtle flavour – don’t worry if you’re not a huge fan of bananas as they don’t taste overly fruity.
These are delicious topped with thinly sliced banana, a sprinkling of cinnamon, a handful of flaked almonds or chopped pecans and generous drizzle of maple syrup; I used Clarks Original – well, it’s made in Wales so it’d be rude not to!
2 ripe bananas
140g (1¾ cups) plain or self-raising flour
1½ tablespoons sugar
1½ tablespoons baking powder
3 tablespoons vegetable oil
⅛ teaspoon salt
1 teaspoon vanilla extract
225ml (1 cup) almond milk
Vegan margarine/spread for the pan
In a large bowl, mash the banana. Add the oil, vanilla, and milk. Stir to combine.
Add the flour, sugar, baking powder, and salt. Mix together. If you use a blender, you will get a smoother consistency (and fewer lumps) but don’t worry if you don’t have one.
Place a tablespoon of vegan spread in a large frying pan, and heat over medium low heat.
Once the pan is hot, spoon the batter into the pan using a ladle. Cook the pancakes low and slow, it may take about 3-4 minutes on each side. Once the pancakes are done around the edges, flip them over. Cook for about 3 or 4 minutes more, then remove from pan.
Repeat with the remaining pancakes. Top with fruit, maple syrup or whatever you like.