Since going vegan at the beginning of this year, there’s been one annual holiday I’ve been least looking forward to: Pancake Day.
Quicker than I’ve been able to learn a decent vegan recipe, the day has crêped up on us and will be here tomorrow (TOMORROW!). But fortunately, the brilliant team over at Aldi have released the ultimate in Pancake Day recipes to tickle everyone’s tastebuds (and, you batter believe it, they’re blimmin’ amazing).
The three recipes come are made with some of the supermarket’s best liqueurs, adding a devilish kick to your pancakes (as if they weren’t already naughty enough, amirite?). The first recipe is vegan, and I’d argue looks the yummiest of the three, but I’m sure those of us who are happy eating eggs and milk will do well with the other two too!
Enjoy!
***VEGAN***
Sweet Treat Cacao Caramel Pancakes
Ingredients: 130g The Pantry plain flour, 25g cacao, 2tsp The Pantry baking powder, 250ml almond drink, 35ml melted coconut oil, 35ml Specially Selected maple syrup, 1tsp vanilla essence, pinch of salt and 50ml of Aldi’s Bellucci Crème Caramel Liqueur (£4.69).
Method: Put the flour, cacao, baking powder and salt into a bowl and mix. In a separate bowl, add the almond drink, coconut oil, vanilla essence, maple syrup and Aldi’s Bellucci Crème Caramel Liqueur and whisk. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side.
Insta-Perfect Pink Pancakes
Ingredients: 160g cooked beetroot, 200g The Pantry self-raising flour, 100ml milk, 1tsp The Pantry baking powder, 50ml squeezy honey, 25ml vegetable oil, 1tsp The Pantry vanilla extract, 2 large eggs and 50ml of Aldi’s McQueen Pink Gin (£19.99).
Method: Simply chop up the beetroot and put into a food processor along with the milk, oil, honey, vanilla essence, eggs and Aldi’s McQueen Pink Gin. Blitz until smooth. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for one minute on each side.
‘Rise and Shine’ Boozy Brunch Espresso Pancakes
Ingredients: 150g The Pantry plain flour, 120g authentic Greek yoghurt, 2tsp Americano instant coffee, 2 large eggs, 1tsp The Pantry baking powder, pinch of salt, 50ml milk, 25ml vegetable oil, 50g The Pantry caster sugar and 50ml of Aldi’s Bellucci Amaretto (£5.99).
Method: Put the flour, baking powder, coffee and salt into a bowl and mix well. In another bowl, put the yoghurt, milk, oil, eggs and Aldi’s Bellucci Amaretto and mix. Make a well with the dry ingredients and slowly add and mix in the liquid ingredients. For each pancake, add 4tbsp into a pan and cook for a minute on each side.