Pancakes from Vegan Kids by Heather Whinney
Pancakes are delicious at any time of the day, and make a great brunch or sweet snack. This recipe is for the thin crêpe-style pancakes rather than fluffier American-style ones. Serve them filled...
Ingredients
- 400 ml/14 fl oz/12/3 cups vegan milk
- sliced strawberries, blueberries and maple syrup
- 1 tbsp caster/superfine sugar
- 1-2 tbsp vegetable oil, for cooking
- 300 g/11 oz/22/3 cups self-raising/self-rising flour
- vegan chocolate spread
- liquid from 400 g/14 oz can of chickpeas/garbanzos
- 1 tsp baking powder
- sliced banana and maple syrup
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