Please tell me you love pancakes as much as I do! 😛 😀 ?
You do know that next week is Pancake Day right? or Shrove Tuesday? Yay… any excuse to eat pancakes – not that you really need an excuse, but just in case you do!
We have them for breakfast or brunch mostly, thin pancakes, or thick pancakes, with fruit, maple syrup, nut butters, chocolate sauce, or just with lemon & sugar!
We already have eight pancake recipes on the blog, a few of which I will link below, but we’ve just discovered a very very simple recipe… simpler than our already simple pancake recipes! These are eggless pancakes using just flour, milk and baking powder! Yay… store-cupboard ingredients – no shopping trip required! Okay, so I have added some linseeds in the recipe, but you really don’t have to! 😀 So now you can have pancakes any time you like! 😀
Let’s have a look at those other recipes:
We don’t have a favourite recipe and often we just throw the ingredients together and adjust as we go along, but the above recipes are used when someone else wants to make them! hint hint! 😛 I’m sharing these pancakes over at Fiesta Friday this week where I am co-hosting again, this time with Kat @ Kat’s 9 Lifes. You really should make your way over and join us! 😀 Anyway, this super quick and easy recipe…
Quick and easy, egg-free pancake recipe.
- 200 g plain flour gluten free if required
- 2 teaspoons baking powder
- 2 teaspoons ground linseeds
- 400 ml milk we used unsweetened carton coconut
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Throw everything in a blender jug and blend until evenly combined.
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Smear a smidge of oil on a non-stick pan and heat until hot.
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Pour some of the batter in the pan and swirl around gently to get a round shape.
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Allow to cook until bubbles form (don’t be tempted to press the pancake down). Flip over and allow to cook on the other side (the second side needs less time).
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Repeat with the remaining batter.
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Either eat as they are cooked, or stack on a plate in the oven (on a low heat) until ready to serve.
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Add your toppings and enjoy!
- If you don’t have linseeds, you can use ground chia instead, or just omit them completely (the batter will just be a bit thinner).
- The batter will thicken on standing.
- Make flavoured pancakes by adding a dash of spice or essence – try cinnamon, ginger, vanilla, coffee or add a tablespoon of cocoa powder.
- Pancakes can be stored in the fridge for up to three days then reheated in a pan or the toaster.
- Eat them one-by-one or create a pancake stack.
- Layer with fruits, nut butters, jams, yogurt, cream, even ice-cream!
- Drizzle with chocolate, syrups, compote or cream.
- Sprinkle with extra fruits, nuts or chocolate.
If you’re new to cooking, or plant based cooking and need some kitchen inspiration or you’re after some ingredients, have a look here!
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Oh, and of course, if you make these pancakes (or any of our other recipes), please post your photos using #LifeDietHealth or @LifeDietHealth so we can see your creations! 🙂 We love to see your interpretations of our recipes! If you haven’t already, make sure you’re following us everywhere so you never miss a thing! 😀 You can subscribe here (see link to right)! to receive our recipes each week, follow us on Facebook, Twitter and Instagram, (you can chat with us here too)! and see what we’re liking on Pinterest! Thankyou! 😀
Oh, and you know that decluttering that I spoke about a few weeks ago? Well it has kind of turned into a complete change around muddle and chaos! including plastering and painting! ?
Speak soon, drop me a line below, have a great week and eat lots of pancakes! ???
Laurena x