OGGS® Plant-Based Pancakes A simple swap from eggs to OGGS® Aquafaba this Pancake Day makes your pancakes plant-based AND better for the planet! You can top these thick and fluffy pancakes with anything you like - we kept things simple this time and went for maple syrup and berries. INGREDIENTS 125ml OGGS® Aquafaba 1 tsp baking powder 65g caster sugar 190g plain flour 3 tbsp vegetable oil A squeeze of lemon 75ml plant milk Margarine, for frying Favourite toppings... fresh fruit, maple syrup, melted chocolate...the list goes on METHOD 1. Combine all the dry ingredients together in a large bowl. 2. Next, whisk up your OGGS® Aquafaba in a clean bowl for 30 seconds until it’s pale and frothy and then add the oil, lemon juice and milk. 3. Combine the wet and dry ingredients, little by little, until you’ve made a smooth thick batter. 4. Rest the pancake batter in the fridge for 30 minutes (optional step, but it does make the pancakes better!) 5. Heat a non-stick frying pan over medium heat and add a knob of margarine. Once melted, add a small ladleful of batter into the frying pan and smooth into a rough round with the back of the ladle. 6. Wait until the base of the mixture sets and the top begins to bubble, then flip it over and cook until both sides are golden brown. Repeat until all the batter is used up. 7. Serve up and cover with your favourite toppings! #Veg#Vegang#VeganRecipesc#Recipea#PlantBaseda#PlantBasedFoodg#Veganuaryg#VeganFoodn#Pancakesn#PancakeDayn#PancakeRecipea#WhatVegansEatveOGGS