For the Vegan Pancakes

  • 250ml flour 250ml flour
  • 500ml plant based milk 500ml plant based milk
  • 2-4 tbsp coconut sugar (go to your sweetness and use your favourite sugar) 2-4 tbsp coconut sugar (go to your sweetness and use your favourite sugar)

For the Suzette Sauce

  • Juice from 3 oranges Juice from 3 oranges
  • 2-3 tbsp Lyle's Golden Syrup 2-3 tbsp Lyle's Golden Syrup
  • 1 tbsp vegan butter 1 tbsp vegan butter
  • Serve with vegan ice cream Serve with vegan ice cream

Instructions

HOW TO MAKE VEGAN CREPES SUZETTE

  1. In a bowl whisk together the flour, sugar and plant-based milk until smooth.
  2. Next, add the coconut oil (or oil of choice) into a large pan on a medium heat to melt it. Pour a big spoon of the batter onto the pan. With the back of your ladle make circles to expand the mixture to the edge of the pan to keep it round and get the famous crepes shapes we all love.
  3. Cook for 3 minutes then flip. Place the pancake in a bowl and repeat for all.
  4. Once the pancakes are cooked, add the butter and fresh orange juice to the pan on a medium to high heat. Add the Lyle's Golden Syrup and mix. Fold the pancakes into triangles then layer them in the pan in a circle. Turn up the heat to get the syrup sticky, cook the pancakes quickly then serve immediately.

How do you like this vegan take on a classic?