Vegan Mincemeat Pancakes

by Sam Dixon, featured in A Very Vegan Christmas

Published by Hamlyn

Print me

Introduction

If you have leftover mincemeat or just a jar hanging around, this is a nice way to jazz up pancakes — a perfect Christmas Day breakfast treat. They can be served with maple syrup or a squeeze of lemon juice and a sprinkling of sugar, or try them with vegan soured cream.

A Very Vegan Christmas by Sam Dixon is published by Hamlyn, £16.99, www.octopusbooks.co.uk.

As featured in

A Very Vegan Christmas

Image of Sam Dixon's Mincemeat Pancakes — Photo by Charlotte Nott-Macaire

Ingredients

Serves:

Metric Cups

400 millilitres oat or almond milk
1½ tablespoons apple cider vinegar
1 tablespoon vanilla extract
300 grams plain flour
2 teaspoons baking powder
pinch of salt
2 tablespoons golden caster sugar
finely grated zest of 1 orange
8 heaped tablespoons vegan mincemeat
vegetable or coconut oil (for frying)

14 fluid ounces oat or almond milk
1½ tablespoons apple cider vinegar
1 tablespoon vanilla extract
10 ounces all-purpose flour
2 teaspoons baking powder
pinch of salt
2 tablespoons superfine sugar
finely grated zest of 1 orange
8 heaped tablespoons vegan mincemeat
vegetable or coconut oil (for frying)

Method

Vegan Mincemeat Pancakes is a guest recipe by Sam Dixon so we are not able to answer questions regarding this recipe

Whisk together the oat or almond milk, vinegar and vanilla extract in a jug.
Whisk together the flour, baking powder, salt, sugar and orange zest in a large bowl. Make a well in the centre, pour in the oat or almond milk mixture and gradually whisk into the dry ingredients until all incorporated and you have a smooth batter. Fold in the mincemeat, then cover with a clean tea towel and let the batter rest for 30 minutes.
Once the batter has rested, heat a little drizzle of oil in a large nonstick frying pan, ladle the batter into the pan, enough to make the size of pancake you prefer, and cook until bubbles form on the surface. Then flip over and cook until golden brown on both sides. Remove and keep warm on an ovenproof plate in a low oven while you repeat with the remaining batter, stacking the cooked pancakes on the plate. Once all the batter is cooked, serve the pancakes with whatever accompaniments you like.

Whisk together the oat or almond milk, vinegar and vanilla extract in a jug.
Whisk together the flour, baking powder, salt, sugar and orange zest in a large bowl. Make a well in the centre, pour in the oat or almond milk mixture and gradually whisk into the dry ingredients until all incorporated and you have a smooth batter. Fold in the mincemeat, then cover with a clean tea towel and let the batter rest for 30 minutes.
Once the batter has rested, heat a little drizzle of oil in a large nonstick frying pan, ladle the batter into the pan, enough to make the size of pancake you prefer, and cook until bubbles form on the surface. Then flip over and cook until golden brown on both sides. Remove and keep warm on an ovenproof plate in a low oven while you repeat with the remaining batter, stacking the cooked pancakes on the plate. Once all the batter is cooked, serve the pancakes with whatever accompaniments you like.