The best vegan (aka dairy-free) pancakes for Tuesday 13th.... Ok, so Pancake day is coming up. At our restaurant in London this was our busiest night of the year!! It may seem hard to believe that Shrove Tuesday would be busier than Valentines’ night or our Middle Eastern Feasts evenings or Burns’ Night, but it was. Over the course of the day and evening we would make more than 500 pancakes

This was because we made the best vegan pancakes in London but also because we had the best fillings – with a range of savoury fillings from grilled mushrooms with tamari and tarragon, spicy mashed sweet potato through to herby spinach with a creamy sauce.

Of course we did sweet ones too – with chocolate and pear, maple syrup and lemon zest and cinnamon apple fillings.

Our lads’ favourite pancakes are the sweet ones with lots of added sweetness – mainly chocolate or maple syrup based ones!

Frank is now the master of pancake-making in our kitchen and the following is our family’s fail-safe sweet dairy-free pancake mix. Best made and left to sit for 15 mins.

Enjoy!

VEGAN PANCAKES

• 2 bananas
• 120g/1 cup flour
• 10ml2 tsp baking powder
• Pinch salt
• 500ml/2 cups soya milk
• 10ml/2 tsp sunflower oil

1. Blend the bananas and half the soya milk and sunflower oil until smooth.
2. Add the flour, salt and baking powder and blend again.
3. Add the rest of the soya milk.
4. Let the mix sit for 15mins or more
5. Fry each pancake in a little margarine or oil

Eat with filling or topping of your choice.

Let us know how you get on!