Scottish Consulate

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===== last-day-of-CampGND Fluffy Vegan Pancakes =====

Flaxseed/linseed is used as a substitute for eggs in this recipe. Eggs are a better emulsifier than flaxseed so there is an optional specialty ingredient (lecithin, an emulsifier) which will improve the texture of the pancakes. Increase the baking powder to 7.5-10ml (1.5-2 tsp) if you want them fluffier.

==== Ingredients ====

  * 135g Plain flour
  * 5ml (1 tsp) Baking powder
  * 2.5ml (0.5 tsp) Salt
  * 30ml (2 tbsp) Caster sugar
  * 125ml (0.5 cup) Soy milk or nut milk etc.
  * 30ml (2 tbsp) Sunflower oil

  * 15ml (1 tbsp) Flaxseed
  * 45ml (3 tbsp) Water

Optional
  * 2.5ml (0.5 tsp) Lecithin	

To serve
  * Fresh berries/fruit
  * Maple syrup

==== Method ====

Soak the flaxseed in the water in a cup, stir and leave for a few minutes to thicken.

Combine the flour, baking powder, salt, caster sugar, and lecithin (if using) in a bowl.

Add the flaxseed/water mix, sunflower oil and soy/nut milk to the dry ingredients and stir well to form a thick batter.

Oil a hot frying pan and pour the batter in your preferred size.

Flip and cook the other side.

Serve with berries, fruit, and maple syrup to taste.