![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/PANCAKE-RECIPE-NO-EGGS-4838329.jpg?r=1688482023952\")
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Ingredients<\/h3>\n\n- 200g self-raising flour (plus a little extra for a thicker batter)<\/li>\n
- Two tablespoons of caster sugar<\/li>\n
- 300ml milk or plant milk (such as almond, oat, or soy milk)<\/li>\n<\/ul>\n
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To make the pancakes, combine the dry ingredients (the flour and sugar) in a large mixing bowl and stir well. Then, make a well in the center of the dry ingredients and carefully pour in the plant milk.<\/p>\n
Using a hand whisk, gradually beat the mixture together to form a smooth batter. Lisa noted that it’s okay to have “a few small bumps” in the liquid at this point.<\/p>\n
According to the chef, it is crucial to let the batter sit for around 10 minutes before doing anything else with it. She explained that this allows the flour to absorb the liquid and results in “fluffier pancakes”.<\/p>\n
When the pan is visibly hot enough, pour a ladleful of the pancake batter onto the pan. Of course, the amount of batter will depend on the size of pancake you prefer.<\/p>\n
Once the mixture has been left to rest, heat a non-stick frying pan or griddle over medium heat and ass a small amount of vegetable oil or vegan margarine to lightly grease the surface.<\/p>\n
Cook the pancake for two to three minutes, or until bubbles start to form on the surface before flipping them to cook for an additional one to two minutes\u200c.<\/p>\n
When each one is golden brown on both sides, the pancakes can be transferred to a plate and kept warm in the oven. Repeat the process with the remaining batter, adding more oil or margarine to the pan as needed.<\/p>\n
Serve the pancakes warm with your favourite toppings, such as maple syrup, fresh fruit, or chocolate spread.<\/p>\n
Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n To make the pancakes, combine the dry ingredients (the flour and sugar) in a large mixing bowl and stir well. Then, make a well in the center of the dry ingredients and carefully pour in the plant milk.<\/p>\n Using a hand whisk, gradually beat the mixture together to form a smooth batter. Lisa noted that it’s okay to have “a few small bumps” in the liquid at this point.<\/p>\n According to the chef, it is crucial to let the batter sit for around 10 minutes before doing anything else with it. She explained that this allows the flour to absorb the liquid and results in “fluffier pancakes”.<\/p>\n When the pan is visibly hot enough, pour a ladleful of the pancake batter onto the pan. Of course, the amount of batter will depend on the size of pancake you prefer.<\/p>\n Once the mixture has been left to rest, heat a non-stick frying pan or griddle over medium heat and ass a small amount of vegetable oil or vegan margarine to lightly grease the surface.<\/p>\n Cook the pancake for two to three minutes, or until bubbles start to form on the surface before flipping them to cook for an additional one to two minutes\u200c.<\/p>\n When each one is golden brown on both sides, the pancakes can be transferred to a plate and kept warm in the oven. Repeat the process with the remaining batter, adding more oil or margarine to the pan as needed.<\/p>\n Serve the pancakes warm with your favourite toppings, such as maple syrup, fresh fruit, or chocolate spread.<\/p>\n
Five-ingredient granola baked apples are healthy and full of fibre – recipe[INSIGHT] <\/strong>
Make gut-friendly savoury granola bars in just 20 minutes with easy recipe[REVEAL] <\/strong>
Air fryer corn on the cob is a ‘quick and easy’ summer side dish[RECIPE] <\/strong><\/p>\n<\/p>\n