If someone made you these crêpes and you didn’t know the ingredients, you would never have known that they were made vegan, because they taste so similar to regular pancakes. Lucy Watson added them to her pancake arsenal, along with the buckwheat and banana pancake recipe, which were beloved by many. Replacing eggs with flax eggs is a great alternative, because flaxseeds are packed with omegas and provide really great healthy fats. We extracted this recipe from her brand-new cookbook, Feed Me Vegan, and we think they may be our new favourite weekend treat!
They taste best on a lazy Saturday morning – drizzled with lemon juice and maple syrup, raw honey or bee pollen – and paired with freshly brewed coffee, of course.
Serves 2-3 | About 40 minutes
Ingredients
- 1 tbsp ground flaxseed
- 140g plain flour
- A pinch of salt
- 250ml soya or almond milk
- 1 tbsp vegan margarine, melted, plus extra for greasing
- Lemon juice and maple syrup/raw honey, to serve
Method of preparation:
1. Put the flaxseed in a small bowl and add 3 tbsp hot water. Stir well, and then leave to gel for 5 mins.
2. Sift the flour and salt into a bowl and add the milk, the flaxseed mixture and the melted margarine. Rest the batter for 30 minutes.
3. Heat a knob of margarine in a non-stick frying pan over a medium heat and add a ladleful of the batter, then swirl the pan to coat the base with the batter. Cook the crêpe until golden, then toss it over using a spatula and cook the second side in the same way.
4. Keep the remaining crêpes warm while you repeat with the remaining batter.
5. Serve with a squeeze of lemon and a drizzle of maple syrup/raw honey.
Note: the batter will keep in the fridge for up to 3 days, but may need an additional splash of milk to loosen the mixture as the flaxseed will continue to swell.
Want to know more?
Click here to find out why lemons should be part of your diet.
