Pancake Day is always exciting. Whether you eat them with sugar and lemon juice, or fruit and whipped cream they are a great dessert. Surprisingly easy to make an egg free version that really works.
Free from: Dairy, Eggs, Soya, Nuts
1 cup Plain Flour
2 tsp Sugar
2 tsp egg replacer plus 4 tbs water
1 cup Koko Milk (or any non-dairy)
½ tsp Xanthan Gum
Pinch of salt
Whisk the egg replacer and water until frothy
Add in the sugar, salt and flour and Xanthan Gum. I know Xanthan Gum is usually used for Gluten Free baking as a binder – I find it help when replacing eggs when I need baked items to be a bit bendy.
Whisk in the milk until you have a lump free batter ready to pour.
It will be quite runny – this is what you want so you get a thin crepe.
Heat 1 tbsp dairy free margarine (I use Flora) in a frying pan until hot and sizzling a bit. I use an electric hob and go for 6 (out of 9).
Quickly pour 1/3 cup of batter into the hot frying pan and dip the pan from side to side to let the batter spread.
Cook for a few minutes, then flip onto the other side and cook until light brown.
Serve with lemon and sugar, or strawberries, or blueberries or whipped vegan cream if you wish!
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