Sweet pancakes are really very easy to make vegan!

Ingredients 

• Self-raising flour (2 mugs full)
• Sultanas (½ mug full)
• Apple juice
• Soya milk (1 mug full)
• Banana 
• Oil

Method

Soak sultanas in apple juice overnight in a small pan. This plumps them up, and they will be ready to put on the pancakes. 

The principle is to have a non-stick pan with a dessertspoon of vegetable or rapeseed oil (olive oil is also fine, but don’t burn it), heated very hot without the oil smoking. Heat slowly, on a low to medium heat.

In a medium bowl, take 2 mugs of flour. Then measure out approx 1 mug full of soya milk, and add to the flour slowly and steadily,  stirring fast to avoid lumps. You are aiming for a pouring cream consistency. 

When the oil is hot, add approximately half a mug full of mixture to the frying pan. Tip the pan slightly to try to create a round shape,  but try to leave space around the edge of the pan, so you can flip it. After about 3 minutes, check the pancake is golden brown underneath, then flip with a spatula. 

In the meantime, mash the banana with a fork. 

When each pancake becomes ready, you can cover them with a plate to keep them warm together. Ensure the oil is hot when you come to do the next pancake. 

Fill the pancakes with banana and plump sultanas (hot or cold). Alternatively, you could use the traditional lemon and sugar topping.

Costings

To give an estimation of prices for ingredients bought in a supermarket, self-raising flour is approximately 80p for 1.5kg, and soya milk is approximately £1 for a litre. One banana is about 20p, and sultanas are £1.80 for 500g packet.  A litre of apple juice is about 85p. Therefore to make 4 pancakes, the overall cost should be £1.40

Reduce waste

There will be leftover ingredients – to reduce waste, use the flour within a couple of months in cakes, biscuits, veggie burgers and flatbreads. Sultanas can be used as snacks instead of sweets, and soya milk is good in tea and on cereal.