Hundreds will be rummaging around for their trusty pancake recipes today as Pancake Day – aka Shrove Tuesday – has come back around.
Pancakes, as they’re commonly made, are neither vegan nor gluten-free, as they require eggs, milk, butter and flour.
However for those who follow a vegan, dairy-free, or gluten-free diet, it’s still possible to enjoy the day to the fullest without scrimping on taste as there are plenty of alternatives that can be used instead.
A popular stand-in for eggs – which binds the ingredients together and help build fluffiness – include apple sauce, ground flaz seeds or whipped tofu.
Substitutes for milk and gluten are a lot easier to come by with an abundance of dairy-free milk and ranges of flour available in supermarkets.
It’s estimated there are around 600,000 vegans in the UK, with this number quadrupling between 2014 and 2019, according to The Vegan Society.
Almost half of vegans adopted thier plant-based diet in 2018, which also proved to be the year the country launched more vegan products than any other.
The demand for vegan food has increased by 987% within the past few years, with orders of vegan meals growing by 388% making it the UK’s fastest-growing takeaway choice.
Meanwhile it’s estimated that 8.5 million people in the UK are going gluten-free, whether it be for personal or health reasons.
Coeliac disease affects at least 1 in every 100 people in the UK, a small percentage of those who have cut the protein out of their diets.
How to make vegan pancakes
While there is an abundance of vegan pancake recipes that can be found online, this recipe by Tasty has an almost perfect rating.
Promising the fluffiest vegan pancakes possible, it only take seven ingredients and 15 minutes to whip up these favourites.
Ingredients (for four servings)
- 1 cup flour (125 g)
- 2 tablespoons organic sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk (240 ml)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- Maple syrup, to serve
Method
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a separate bowl, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for five minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
How to make gluten-free pancakes
Ingredients (for six servings)
- 125g gluten-free plain flour
- 1 egg
- 250ml milk
- Butter, for frying
Method
- Put the flour in a bowl and make a well in the centre.
- Crack the egg in the middle and pour in a quarter of the milk, and combine.
- Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base.
- Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side.
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source https://metro.co.uk/2020/02/25/pancake-day-2020-pancakes-vegan-gluten-free-12297775/
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