Recipes

Pancakes

Makes approximately 8

These pancakes are very easy to make - just use a good heavy or non-stick frying pan. Being egg-free makes them cholesterol-free to boot! NB Don't worry if the first pancake doesn't turn out too well - the rest will be fine.

• 175ml/6fl oz soya milk
• 175ml/6fl oz water
• 175g/6oz plain flour
• 2 tbsp chickpea flour
• 1 tsp baking powder
• 1 tbsp sunflower oil
• Pinch of salt
• Additional oil for frying - or low-cal spray if using non-stick pan
• To serve: maple or date syrup and/or lemon juice

1. Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps.
2. Heat a small amount of oil in a frying pan until piping hot. Drain off any excess (or use low-cal spray, as above)
3. Pour enough of the batter mixture in to the frying pan to thinly cover the bottom.
4. Fry on one side for about a minute. Loosen the edges with a spatula and flip.
5. Fry the flip side for another minute or until done.
6. Remove from pan and keep warm in the oven on its lowest setting.
7. Add more oil/spray to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up.
8. Serve drizzled with syrup/lemon juice

These pancakes are also great with a savoury filling – just prior to cooking try adding a pinch of dried herbs, a handful of sweetcorn, two cork sized pieces of defrosted frozen spinach and a sprinkle of black pepper to the mixture - cooked mushrooms and red pepper also very good, or try inventing your own combinations!