I love pancakes, and I LOVE LOVE LOVE pancake day. These vegan pancakes are so easy to make and you definitely don’t need any eggs to make them! Just make sure you’ve got your favourite plantbased milk and flour in the cupboard and you’re all set to get flipping!
When I was growing up we pretty much saved our pancake eating to once a year. If you follow me on Instagram you’ll see that pancakes are more of a weekly thing in my house now, I tend to mix the toppings up a bit depending what I’ve got in the house. But sometimes you can’t beat a traditional crepe style, doused in lemon and sugar. If you’re looking for more of an american style thick pancake recipe then this, this or this might be up your street. I’ve got your pancake needs covered this year don’t you worry!
Pancakes with lemon and sugar
200g plain flour
400ml plantbased milk (I used oat milk)
A pinch of salt
1 tspn vanilla extract (optional)
25g vegan margarine
2 tbsp caster sugar
- In a large mixing bowl, add the flour and milk and whisk using a balloon whisk until you’ve got a smooth batter.
- Add the salt and vanilla extract and stir through. Leave to sit for thirty minutes but only if you’ve got time.
- Meanwhile, heat your frying pan on a medium heat and melt a little (not all) of the margarine.
- When the pan is hot, ladle the batter into the pan and cook for a few minutes, flip the pancake to cook the other side. Add a little extra margarine before each pancake.
- Serve with plenty of lemon juice and caster sugar.
Or you could even melt some dark chocolate, and serve with coconut yoghurt. Or cook some apples and sprinkle with cinnamon. The list is pretty much endless when it comes to pancakes!
I know this is totally not seasonal and I’m not sure if anyone other than me is looking to make a lemon meringue pie at the moment but what can I say, I got inspired by the Bake Off! I was watching it the other week, and knowing the awesomeness that is Aquafaba (chickpea water), I just had to work out a way of getting the chickpea water into a meringuey gooey pie of dreams. And I did! And it was super easy! It didn’t quite crisp up as you’d expect an egg-based meringue too, but it delivered a sweet marshmallowey texture and with the contrast of the sharp tangy lemon it did the job!
Lemon Meringue Pie
For the pastry:
200g plain flour
70g caster sugar
70ml oat milk (or any dairy free milk)
For the lemon filling:
Juice and zest of 3 lemons
500ml oat milk
1 tbsp vegeset (vegetable gelatin)
For the meringue:
1 tin of chickpea water
100g caster sugar
1 tspn xantham gum
1 tspn lemon juice
You’ll need to make the pastry and filling the day before to allow it to set.
- In a mixing bowl, sieve the flour and rub the margarine into fine breadcrumbs with you fingers. Stir through the caster sugar and then add the oat milk until a dough comes together. Leave to chill in the fridge for 30 minutes.
- Roll out the pastry on a floured surface with a rolling pin until 5mm thin, and carefully transfer to your flan tin, patching up any holes. I used an approx 20cm tin.
- Blind bake in a preheated oven at 180C for 15 minutes. Trim off an Leave to cool.
- In a saucepan, add the lemon juice, zest, oat milk, sugar and vegeset and bring to the boil slowly, stirring constantly. Your mixture should start to thicken, leave to cool slightly and then pour it onto the pastry and ensure it is evenly spread. Leave to set overnight.
- Drain the chickpea water and using a hand whisk mix together, it should start to froth up, gradually add the sugar and continue whisking. Once all the sugar is added it should be thickening up, add the xantham gum and lemon juice, and it should form stiff peaks.
- Spread over the lemon filling and bake in the oven for 10-15 minutes until golden brown at 180C.
I think this tastes better a day or two later, so don’t feel you need to eat it all in one go!
Now, I promise I’ll get into Autumn mode soon!
I’m not sure if this is best described as a cake, it is probably more of a pudding. Whether you’ve got peaches or nectarines to hand, this tasty upside down cake is so fruity, plus the lemon zest gives the sponge an extra zing! I think it is definitely best eaten whilst warm from the oven, but you can always add some custard to warm a cold slice up.
We are in the midst of the british blueberry season, so make sure you grab a couple of punnets and stock up your freezers.
Blueberry and Nectarine Upside Down Cake
120g spelt flour
120g self-raising flour
60g caster sugar
1 tspn baking powder
200ml oat milk
70ml vegetable oil
2 x nectarines
2 x handful blueberries
Zest and juice of 1 lemon
- Line the bottom of a 7 inch cake tin with greaseproof paper and oil the sides of the tin. Pre-heat the oven to 180C.
- Slice the nectarines and lay them and a handful of blueberries in the bottom of the tin.
- In a mixing bowl – add the flours, sugar and baking powder. Stir in the oat milk and oil and add the juice and zest of the lemon, plus another handful of blueberries. Once mixed together pour over the nectarine and blueberries.
- Bake for 40 minutes until a skewer comes out clean.