I’m not going to pretend that the Golden Arches don’t have a strong allure for my kids – they do, and on occasion they are allowed to eat there.
I know that the food isn’t great for you, (we all do, don’t we?!) so when my big boys asked for hotcakes after their footy match on this cold, rainy morning, I decided to have a go at making a slightly healthier version at home, and one that all of us could share. My family were thrilled with the result – Peter says they are better than the ones from Maccas and Harry, quite literally, licked his plate clean!!!
- 2 cups spelt flour (half wholemeal and half white)
- 2 tsp GF baking powder
- 1/3 cup coconut sugar
- 1 1/2 cups milk of choice (we used oat milk)
- 30g Nuttelex (or other vegan butter)
- 1 tsp vanilla bean paste
- 1 tsp egg replacer powder (we used ‘No Egg’) OR 2 tbsp aquafaba
- Nuttelex to serve (about 2 tablespoons)
- Maple Syrup to serve
Melt the Nuttelex, then add the milk and vanilla and whisk until well combined. If you are using the aquafaba, add in at this step. (Add in Nuttelex and cook on 100C, Speed 2, about 30 seconds, then add other liquids and use speed 5 for 10 seconds)
Add the sugar, baking powder and egg replacer (if not using aquafaba) and whisk again until free of lumps. (Speed 4, 10 seconds)
Add the flour and whisk until smooth. (Speed 4, 15 seconds, scrape down and repeat)
Pour the batter into a hot, lightly greased frying pan, wait until bubbles appear on the surface, then flip and cook until both sides are golden brown.
While the pancakes are cooking, using a stand mixer, whip the Nuttelex until it is light and fluffy.
Warm the maple syrup in a container that is suitable for pouring.
Serve the pancakes with a smear of the whipped ‘butter’ and a drizzle (or more!) of the warmed syrup.