EpiVegan Brett Cobley is making his Festival of Food and Drink debut at Clumber Park this September. Ahead of his visit, here’s one of his tasty vegan recipes for you to try.
EpiVegan Brett Cobley started life as an Instagram page back in 2016 and grew into a blog, a YouTube channel and then Brett’s first cook book What Vegans Eat.
Brett is an egalitarian who believes good food and open conversation can change the world. Going vegan started Brett on a path to sell his house, car and possessions to fund his journey and in his own words is ‘committed to help the world go vegan one meal at a time.’
Why not give his American style vegan pancakes a try?
- 150g (11⁄4 cups) plain flour
- 1 tsp baking powder
- 250ml (1 cup) almond milk or rice milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Oil, for frying
Combine the flour and baking powder in a large mixing bowl, then add all the remaining ingredients, except the oil, and mix together with a whisk.
You aren’t trying to whisk the mixture or add bubbles here, but a whisk just works best to make the batter nice and smooth.
Use a brush to apply a thin layer oil to a frying pan set over a low heat, then add 1 tablespoon of the batter mixture to the pan – keeping it flat and level
to make a neat circular pancake.
Cook for a little over 30 seconds, until the pancake is firm enough to slide when you shake the pan, then flip it over and cook for another 30 seconds until both sides are crispy and golden.
Keep the pancake somewhere warm while you make the others.
Cook the rest of the batter in the same way – you should have between 12 and 16 pancakes.
Serve with your preferred toppings – Brett’s favourite way to serve these beauties is with coconut cream and fresh strawberries.