Vegan Pancakes

INGREDIENTS

• 150g Wholemeal Flour - for pancake mix
• ½ tsp Ground Cinnamon - for pancake mix
• ¼ tsp Ground Ginger - for pancake mix
• 1½ Baking Powder - for pancake mix
• ½ tsp Baking Soda - for pancake mix
• 1 Carrot – Peeled and Grated - for pancake mix
• 175ml Oat Milk - for pancake mix
• 2 tbsp (for pancake mix) 2 tbsp Peanut Butter (for maple peanut butter caramel)
• Juice ½ Lemon - for pancake mix
• 2 tbsp (for pancake mix) 1 tbsp (for stewed apples) 125ml Maple Syrup (for maple peanut butter caramel)
• 1-2 tbsp Sunflower Oil – for frying
• 2 Granny Smith Apples, peeled and diced - for stewed apples
• Sea Salt - for maple peanut butter caramel
• Pomegranate Seeds – to serve
• Flaked Almonds – Toasted – to serve

METHOD

1. In a mixing bowl combine the dry ingredients (150g Wholemeal Flour, 1/2 tsp Cinnamon, 1/4 tsp Ginger, 1 1/2 tsp Baking Powder, 1/2 tsp Baking Soda) along with the grated carrot. In a jug, combine the wet ingredients (175ml Oat Milk, the juice of half a lemon, 2 tbsp Maple Syrup, 2 tbsp Peanut Butter) and stir into the dry ingredients until well combined.
2. Heat a medium non-stick frying pan on low heat and brush with a little oil. Spoon 2 tablespoons of the pancake mix per pancake, to give 6 in total. Cook for 3-4 minutes each side.
3. Serve with stewed apples, maple almond sauce, the pomegranate seeds and flaked almonds.

STEWED APPLES

Place the diced apples in a small pot on a medium heat with 2 tbsp water and 1 tbsp maple syrup. Bring to a simmer and stir continuously for 2-3 minutes until soft.

MAPLE PEANUT BUTTER CARAMEL

Add 2 tbsp Peanut Butter and 125ml Maple Syrup to a small saucepan and place on a low-medium heat. Bring to a simmer, and stir continuously for a minute or so to allow the sauce to thicken.