Pancakes are the perfect sweet treat for breakfast, brunch, or even dessert thanks to their versatility.
But while the basic batter is generally quick and easy to make, it can be hard to find a recipe that doesn’t require eggs.
That’s why this formula by plant-based chef and nutrition coach Lisa Marley is ideal for those last-minute pancake cravings.
The simple mixture requires just three simple ingredients, all of which are cheap to buy and can be kept in the pantry for long-term use.
Speaking exclusively to Express.co.uk, Lisa revealed her foolproof recipe for perfect pancakes every time.
To make the pancakes, combine the dry ingredients (the flour and sugar) in a large mixing bowl and stir well. Then, make a well in the center of the dry ingredients and carefully pour in the plant milk.
Using a hand whisk, gradually beat the mixture together to form a smooth batter. Lisa noted that it’s okay to have “a few small bumps” in the liquid at this point.
According to the chef, it is crucial to let the batter sit for around 10 minutes before doing anything else with it. She explained that this allows the flour to absorb the liquid and results in “fluffier pancakes”.
When the pan is visibly hot enough, pour a ladleful of the pancake batter onto the pan. Of course, the amount of batter will depend on the size of pancake you prefer.
Once the mixture has been left to rest, heat a non-stick frying pan or griddle over medium heat and ass a small amount of vegetable oil or vegan margarine to lightly grease the surface.
Cook the pancake for two to three minutes, or until bubbles start to form on the surface before flipping them to cook for an additional one to two minutes.
When each one is golden brown on both sides, the pancakes can be transferred to a plate and kept warm in the oven. Repeat the process with the remaining batter, adding more oil or margarine to the pan as needed.
Serve the pancakes warm with your favourite toppings, such as maple syrup, fresh fruit, or chocolate spread.
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