Kelp Pear Pancakes

INGREDIENTS:

• 1-2 tsp of Golden Kelp granules
• 1 x 400g tin of pears
• 225g self-raising flour
• 1½ tsp bicarbonate of soda
• 1 tbsp sugar
• 1 tsp (or less) ground ginger
• ½ tsp ground cinnamon
• 1 tbsp cooking oil, plus extra for frying
• 120ml your favourite vegan ‘milk’
- To serve (optional)

Lemon juice
Sugar
Maple syrup

Method:

• Blend pears & juice and simmer in pot for 15min with occasional stirring to reduce to one third.
• Turn your oven on to 120°C (fan 100°C/250°F/gas 1/2) and pop a baking tray on the centre shelf. Measure the Golden Kelp, flour, bicarb, sugar, ginger and cinnamon into a mixing bowl and stir well to combine. Make a well – a small hole – in the centre of the dry ingredients. Pour in the pear sauce, oil and ‘milk’ and beat thoroughly to form a smooth batter.
• Heat pan and dollop mixture into sizzling pan with a tablespoon. Cook for 3 minutes or until the outside of the pancakes looks dry. Flip and brown on the opposite side.
• Remove and repeat until all mixture is used. Should make approx 12 pancakes.
• Serve with lemon and sugar – tuck in immediately!

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Inspired by Jack Monroe’s recipe - via @theoriginalvegansociety.