When I think of what the ideal weekend breakfast looks like, I immediately think of pancakes!
My favourite ones are the fluffy American-style pancakes, because let's be honest, there's nothing better and more indulgent than the maple syrup running down the stack and getting into the spongy dough.
This version is milk, egg and butter free yet they are as good as the ones I used to make using animal products.
240g all purpose flour
400ml plant-based milk
4 tbsp maple syrup
2 tbsp oil
3 tsp baking powder
4 tbsp flaxseed
1 tsp apple cider vinegar
Salt, a pinch
Bicarbonate, a pinch
Mix all the ingredients together and let the mixture rest for about 10 to 15 mins. Grease a non-stick frying pan and pour about 4 tbsp of the mixture without spreading it.
When it starts bubbling just flip the pancake and leave it to cook for another minute.
Top with anything you like: fresh fruit, yoghurt, maple syrup, nuts, nut butter… The choice is endless!
*you can prepare the batter the night before, however, I do recommend you adding the flaxseeds, baking powder, bicarbonate and vinegar only 10 minutes before cooking.