So, I realised last night, as I was looking for an excuse to procrastinate on my first postgraduate assignment of this term, that I have never put a bog-standard vegan pancake recipe on my blog. Almost all of my pancakes require some kind of protein powder or meal replacement, and my Pumpkin Spice Pancakes require pureed pumpkin for the egg replacement, which isn’t exactly to hand for everyone.

So these Turmeric & Ginger Pancakes are standard vegan pancakes, with just stevia, ground ginger and ground turmeric added. You can sub these out completely or swap them for other spices like cinnamon, maybe some cocoa powder, maybe a bit of vanilla extract. Either way, these versatile little pillows of fluffy pancakey goodness can be adapted to whatever flavour you so desire. Go a little crazy, get creative. It’s your breakfast, after all. Let’s get to it.

Ingredients

80g Brown Flour

150ml Unsweetened Almond Milk

1 Flax Egg (you can easily just sub this for one banana, but if you want a flax egg just mix 1tbsp ground flaxseed (or golden linseed, to my fellow Brit-folk) with 3tbsp water, let it stand in the fridge for 15 mins, and you’re good to go.)

4tsp Granulated Stevia (I don’t eat a lot of sugar so this tastes pretty sweet to me, but if you’re not fussed about going sugar-free, stick a little bit of brown sugar or maple syrup in instead of this.)

1tsp Baking Powder

1tsp Ground Ginger

1tsp Turmeric

Method

1. If you’re doing flax egg instead of banana, mix your ground flaxseed and water in a ramekin and stick in the fridge for 15 minutes.

2. Combine all dry ingredients in a mixing bowl- that’s your brown flour, stevia, baking powder and spices. Mix well.

3. Add your almond milk and egg replacement (flax or banana). Blend together thoroughly with a hand blender.

4. Spoon out onto a frying/crepe pan over a medium heat. Two tablespoons was my serving size for each pancake, which gave me about 8 decent sized pancakes. These pancakes will bubble and perforate on top- they’re supposed to do that, trust me on this.

5. Once there’s no liquid batter visible, flip the pancake and give it a couple of minutes on the other side. Serve them up however you want, I went for a stack because it looked like a magnificent fluffy golden tower, and I’m all about that sexy pancake aesthetic.

Serves 1, unless you truly love someone enough to share this magnificent experience with them. I recommend topping them (the pancakes, not your loved one, unless you’re into that) with bananas and a nut butter of your choice.

Per Serving:

345 Calories

13.1g Protein

6.4g Fat

57g Carbs