An ultimate favourite and I’ve had many friends asking me how I make these so easily and quick whenever I want. Following completing Veganuary 2017 I explored various ways to make my favourite meals without using animal products. It was an eye-opener and a challenge at the same time as at one point I became stuck for ideas for different meals. Especially as a postgraduate student for the last 18 months I’ve been busy and sticking to a budget. I was able to share my ideas for a ‘Vegan Diet on a Student Budget’ in the British Dietetics Association Dietetics Today August 2017 edition.
One day, as you do, I was craving pancakes so searching I went for a recipe. As you can imagine when you start searching for anything, different types of methods came up using coconut sugar or coconut oil. I understand coconut oil is a massive trend, however in my opinion the health benefits have been shaped from limited and inconsistent evidence.
Anyways, I wanted to shape a simple recipe mixed in one bowl. So here it is, with my little adjustments.
My Ingredients:
170g plain flour
2 tbsps sugar (I use whatever I have around)
2 tsps baking powder
1/2 tsp salt
200mls almond milk (I’m sure any dairy-free milk will work well)
1tbsp oil (I mainly use olive oil)
(makes 8-9 pancakes)
To serve: cover in maple syrup or honey or whatever toppings you want to try
My Method:
1. Sift the flour, sugar, baking powder and salt into a large bowl. Make a small well in the middle of the dry mixture, add the almond milk (or any dairy free milk of your choosing) and oil.
2. Mix the dry mixture and wet mixture together with a fork to get rid of any lumps.
3. Heat a lightly oiled frying pan (sometimes I use dairy free butter) over a medium heat. Using a ladle, drop a large spoonful of batter into the frying pan and cook until you see bubbles forming all over. I always take a look at the other side slightly with my spatula to ensure its golden brown before flipping. Flip, and then cook until the other side is golden brown too. Repeat this until there is no more batter left.
Time taken: approximately 20 minutes
I hope you give this recipe a go.
Eat For You Dietitian 
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