Easy vegan pancakes
Pancakes are my guilty pleasure and when I’m hosting my vegan friends, I want everyone to be able to indulge. These are dairy-free but they still have the fluffy texture of classic American-style pancakes, and with a generous drizzle of maple syrup, they are just as popular.
MAKES 16 pancakes PREP 5 mins COOK 30 mins EASY V
300g self-raising flour
1 tsp baking powder
1 tbsp sugar
1 tbsp vanilla extract
400ml plant-based milk (such as oat, almond or soya)
1 tbsp vegetable oil To serve (optional) sliced banana, blueberries, maple syrup, vegan chocolate chips and plant-based yogurt
1 Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt together in a bowl to combine. Slowly whisk in the milk until you have a smooth, thick batter.
2 Heat a little of the oil in a nonstick frying pan over a medium-low heat. Spoon in 2 tbsp batter to make a small, round pancake, then repeat with the rest of the mixture (you’ll need to do this in batches of two or three at a time). Cook for 3-4 mins until the edges are set and bubbles appear on the surface. Flip and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
3 Serve in stacks topped with bananas, blueberries, maple syrup, chocolate chips or yogurt, if you like.
GOOD TO KNOW vegan
Continue reading your story on the app
Continue reading your story in the magazine
Whip up this warming family-friendly dessert in under an hour
Mother's Day special
Citrus zing offsets the rich and creamy soft cheese icing in this cake. Add an extra-warm touch to a Mother’s day meal with this light sponge layered bake
slow cooker - beef bourguignon
Feed a crowd or fill your freezer with this comforting French classic of slow-cooked beef
THE SUITE LIFE
The lavish Dukes The Palm, a Royal Hideaway Hotel, located on the iconic Palm Jumeriah, is the idyllic setting for a mid-term family break
Tried & tasted
Our top dining experiences this month
Make midweek easier with Barney Desmazery’s new family-friendly freezer meals. This recipe is also easily doubled for extra portions
Just For Her
Celebrate Mother’s Day and International Women’s Day
COOKING PROJECT Marmalade
Seville oranges have a very short season so need to be gathered and preserved.
Whether it’s sweet, syrupy pancakes or savoury spiced eggs, treat yourself to something special over the weekend. Our cookery assistant Liberty Mendez shares a few of her favourite brunch ideas from the Good Food collection
Just 5 Ingredients
Impress your friends and family with this supereasy custardy, fruity bake for brunch or Mother’s Day
easiest ever midweek meals
Stir up a one-pot wonder with recipes that boast layers of flavour and very little washing-up
BAKE IT EASY!
With these delicious oven bakes you can easily feed a crowd with little fuss and effort.
SOUL IN A BOWL
Barney Desmazery chooses his favourite thrifty, make-ahead soups from the Good Food archives to warm up the winter evenings
PASS THE PASTA
Kids will love to help assemble this easiest ever lasagne, made with streaky bacon, beef mince, a crème fraîche sauce and gooey mozzarella
For a spectacular finish to a festive meal, how about our showstopping profiterole wreath, a delectable dairy-free cheesecake or piled-high pavlova? Tis the season to indulge
World Kitchen France: Onion Soup
This month, we’re luxuriating in the deliciously pungent aromas of the French nation’s favourite bistro classic: onion soup. A perfect marriage of silky onions, rich, savoury broth, crunchy toasted bread and layers of gooey cheese, this French national treasure will really hit the spot on a cold winter evening.
“Sweet dreams are made of this, who am I to disagree” Eurythmics
This month, Olive’s Indian cooking expert shares a traditional slow-cooked lamb dish from northern India
ROAD TO RABBIT FARMING: GUIDE IN RAISING RABBITS AS AN ALTERNATIVE MEAT SOURCE
RABBITS make great pets, but they can also be a source of meat. The rabbit industry in the Philippines is not new. However, it is not well-known as well.
Create your own vegan milk – aka mylk – then use it to whip up these flavour sensations.