Vegan Pancakes

Today is World Vegan Day, so let's celebrate it with a delicious vegan french style crepe/pancake recipe filled with Filthy Fit cinnamon vanilla peanut butter which has earned a vegan friendly certification too. 

These pancakes are super easy to put together and literally takes 2 minutes preparation before cooking. The idea is to follow a traditional pancake recipe but without the egg and sub to plant based milk. Now you could wonder how the pancakes will hold together without it, but the gluten in the flour will do the job. 

Ingredients:

100g flour

250ml soy milk

Pinch of salt

1 tablespoon sweetener (maple syrup or agave)

30ml coconut oil

1 teaspoon cinnamon

1 teaspoon vanilla

Method:

• In a large mixing bowl, add flour of your choice – I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.
• Add cinnamon, salt, vanilla, sweetener, coconut oil, and soy milk.
• Beat with electric beater until the crepe batter forms, with no lumps. The batter should be slightly thick but runnier than a pancake batter.
• Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.

• Rub oil onto the pan using a kitchen brush. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.
• Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. 
• Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
• Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
• Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 5 crepes with this recipe.