Vegan Pancake with Hazelnut & Chocolate Spread
Dreamed up by our new Graphic Designer and colleague Kate, this delicious vegan pancake recipe is an absolute must for pancake day on Tuesday 1st March! The best bit about it is the newer Essential Vegan Hazelnut spread, which is also palm oil free.
Mix together all the dry pancake ingredients in to a large mixing bowl.
Now add and mix in your plant based milk, half a grated apple, bananas and syrup. Mix thoroughly into a smooth pancake batter.
Pick out your favorite pancake frying pan, preferably non-stick. Set your hob to a medium heat and add half a teaspoon of coconut oil. Wait until the oil is nice and hot (test with a small drop of batter to make a mini pancake). Then when ready, ladle in a tablespoon of the pancake batter.
Cook for 2-4 minutes, checking the bottom by peaking underneath with a spatula of choice. When golden brown… let the flipping commence!
Finally when the pancake is sufficiently cooked on each side, in whatever shape or form you’ve created, start stacking up the pancakes and adding toppings of your choice. We recommend our hazelnut and chocolate spread with a sprinkle of fruit and nut mix and a drizzle of maple syrup.
Peel and thinly slice a little red onion to your liking, add that to the bowl too. Chop a little chilli and add to taste, along with the remaining lime zest, then season with salt, pepper and lime juice, all to taste. This is your slaw.
It's easy to make this completely gluten-free by changing the type of flour used.