Happy Sunday, everyone, it’s day 17. I love an elaborate breakfast or brunch, and here are some pancakes that tick all the boxes. Quick and easy to make, and very fluffy for perfect maple syrup absorption. The batter is thick and robust – you cannot fail to make a beautiful stack of pancakes from it. I used dried fruit to make sure the batter did not get too liquid to set, and I love the intense flavour it added. It also meant the batter did not need any added sugar. These have dried cranberries, but chopped dried apple or mango would work equally well.
(makes about 9 pancakes)
1 tbsp ground linseeds
200 gr wholewheat flour
3 tsp baking powder
pinch of salt
300 ml unsweetened vegan milk
3 tbsp vegetable oil
handful dried fruit of your choice in bite-sized pieces
Mix the linseeds with 2 tbsp of water in a cup.
Put the dry ingredients in a bowl and make a well in the centre.
Whisk the oil and milk together and slowly pour into the well, whisking all the time until you have s smooth batter.
Stir in the linseed mixture and the dried fruit.
Heat a large non-stick frying pan. There is no need to grease it because of the oil in the batter.
Spoon three or four mounds of pancake mixture onto the hot surface.
Turn the heat down to medium and allow to cook through. (Bubbles will not appear on the surface as with traditional pancakes, but the top will appear drier.)
Flip over and cook for a few more minutes until done.
Keep on a warmed plate while you cook the next batch.