So far in 2018, the hardest challenge I’ve come up against is not diving into the large box of Tunnock’s Teacakes sat on top of our microwave. It’s not necessarily because they are my favourite treat in the world (although they do rank highly in my top biscuits of all time) but more the fact that they are so convenient. I have been officially vegan for seven days now and the worst part has been the lack of sugar in my life. Those fat globes of marshmallow and milk chocolate have been staring at me for days now and I can practically taste the stash of Galaxy hidden away in the cupboard. I didn’t realise up until now how much sugar I had been consuming before, because now I’m reaching for satsumas for kicks. If someone mentions how fruit is ‘nature’s candy’ one more time, I may lob an apple at their head. I’ve gone vegan, I’m not on a diet, okay?
I’m taking part in Veganuary for a personal and professional challenge, and a week in, I feel as though I have turned a corner. Becoming bored with the same meals, I ignored my usual peanut butter porridge made with almond milk and decided to make vegan pancakes on a Saturday morning instead. And quite honestly, I was shocked at how fluffy they were without a single egg or drop of cow’s milk. The agave gives these pancakes enough sweetness without having to rely on caster sugar and the vinegar helps puff them up like clouds. In just seven days, I’ve fallen in love with the magic of vegan baking.
As I sat with my pancake tower, drizzling over as much agave syrup as I could get away with, I realised this challenge is going to be more about preparation than I realised. As soon as I picked up a few ingredients for vegan baking, I knew I had enough in my arsenal to make it to the end of the month without a trying to score a Ripple. Especially now that I have this pancake recipe in my back pocket – oh and the new vegan Ben and Jerry’s ice cream. That stuff is seriously addictive.
Adapted from The Wallflower Kitchen to suit the ingredients I had in my kitchen
- 110g plain flour
- 1 tbsp cornflour
- 1 tsp baking powder
- 3 tbsp agave syrup, plus extra to serve
- 1 tsp apple cider vinegar (I used rice vinegar as it was all I had in and it tasted fine)
- ½ tsp cinnamon
- A pinch of nutmeg
- 125ml almond milk (or other vegan substitute)
- 2 tbsp vegetable oil
- A handful of blueberries to serve (I used frozen)
- Add the flour, cornflour, baking powder and spices into a large bowl and whisk together. Add the remaining wet ingredients and whisk again until a smooth batter forms. Set to one side.
- Place a pancake pan or frying pan over a medium heat and grease lightly with a little dairy free spread or vegetable oil. Once hot, dollop a heaped tablespoon of batter into the pan and form into a circle. Leave to cook for around 20 seconds until it starts to bubble then flip over onto the other side. Cook for another 20 seconds then transfer to a clean tea towel and cover to keep warm. Repeat with the remaining batter.
- To serve, stack up the pancakes and top with the blueberries then drizzle over the syrup.