Big Bad Vegan

PANCAKES BIG BAD VEGAN

Forget lemon and sugar, we’re taking pancakes seriously this year. Take a look at these recipes from Scott at The Big Bad Vegan and enjoy delicious vegan pancakes all year round!

jalapeño corn bread pancakes

Makes 4-6 pancakes. Designed to be mildly sweet with a hint of spice, feel free to leave out the diced jalapeños if you’re not ready for the heat. Cornmeal and corn flour are vital to the texture of the pancake, but switch out the oat flour to make it gluten free.

wet 3/4 cup plant milk 1 teaspoon apple cider vinegar 1 teaspoon agave syrup 1/2 teaspoon vanilla essence 2 finely diced jalapeño peppers 3/4 cup corn kernels

dry 1/2 cup cornmeal 1/4 cup corn flour 1/4 cup oat flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda

syrup topping 1/3 cup agave syrup 1 tablespoon rapeseed oil 1 tablespoon sweet paprika 1/4 teaspoon chilli flakes (ancho/red/ smoked - whatever’s in your cupboard!) Vegan butter for pan frying (optional)

vego, hazelnut & banana buttermilk pancakes

Makes 10-12 pancakes. wet 750 ml plant milk 2 tablespoons apple cider vinegar 1 tablespoon vanilla extract dry 2.5 cups plain flour 1/2 cup organic white caster sugar 2 tablespoons baking powder 1/2 teaspoon salt topping 1/4 cup vego spread 1 tablespoon vegan butter 1/2 cup chopped hazelnuts 1 chopped banana

method Add apple cider vinegar to your plant milk and whisk together, then allow to sit for 5 minutes to create a buttermilk consistency. Add in the agave syrup and the vanilla essence and whisk. For the chocolate pancakes add in the vanilla essence. In a separate bowl mix together the dry ingredients using a fork. Make a well in the centre and slowly pour in the wet mixture, constantly stirring until fully incorporated.

Fold in the corn kernels and finely diced jalapeño peppers for the cornbread pancakes and allow the batter to rest in the fridge for at least 30 mins. Prepare your syrup topping by adding together the syrup and spices. Heat a nonstick frying pan on low to medium heat and use a ladle to pour a small pancake into the pan. Once the outside rim of the pancake starts lifting from the pan it’s time for a flip. The cornbread pancakes are designed to be a bit “firmer” than standard pancakes and sometimes take a bit longer to cook. Use a nonstick spatula to flip and brown them evenly on both sides. Pop onto a plate and start your next one!

jalapeño cornbread pancakes Once the batter is used up, top with something savoury such as my gluten free chorizo recipe, chives, and extra fresh jalapeño for a spicy kick!

vego, hazelnut & banana buttermilk pancakes Make the topping sauce by popping the Vego spread and butter into the microwave for 20 seconds or melt in a saucepan until fully incorporated. Serve with chopped banana and crushed hazelnuts.