Pancakes are such a treat, which is totally bizarre given that they’re just fried batter. It shows that pretty much any food can be given an aura of giddy excitement and occasion, so long as you’re only really permitted to eat it once a year.
Anyway, you would have thought that swapping out two thirds of the ingredients from such a simple recipe may, well, completely ruin it.
For this very reason, I assumed pancakes could never be veganised. How wrong I was. Flour, almond milk and oil, it turns out, have exactly the same kind of magic reaction when mixed together as flour, cow's milk and eggs.
The quantity of milk here is very provisional, as with all pancake recipes. I tested a few batches and found the slightly looser mixture easier to handle – these crêpes aren't as sturdy as the non-vegan version, so getting a good pan coverage first-time round was useful.
The only other difference is they take a bit more cooking to achieve a golden hue. But really, once they're slathered in your topping of choice, who cares what colour they are? Enjoy!