Name: Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes 6–8
Ingredients: vegan chocolate spread; 1 tbsp caster/superfine sugar; sliced strawberries, blueberries and maple syrup; 1 tsp baking powder; 400 ml/14 fl oz/12/3 cups vegan milk; 1-2 tbsp vegetable oil, for cooking; liquid from 400 g/14 oz can of chickpeas/garbanzos; sliced banana and maple syrup; 300 g/11 oz/22/3 cups self-raising/self-rising flour

Preparation info

Makes
6–8

Difficulty
Medium
Ready in
20 min

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

Pancakes are delicious at any time of the day, and make a great brunch or sweet snack. This recipe is for the thin crêpe-style pancakes rather than fluffier American-style ones. Serve them filled with whatever you fancy, and then roll up for easy eating.

Ingredients

300 g/11 oz/22/3 cups self-raising/self-rising flour

Method

In a large bowl, whisk together the flour, baking powder and sugar, then make a dip in the middle. Pour in the aquafaba, i.e. the juice from the canned chickpeas, and the milk, and whisk until the batter is smooth and lump-free.
Heat