It's easy to write a whole blog post about going palm oil-free but I have realised in the days after putting it together that it's not very fair to do it without offering some alternative recipes too! As I'm no longer buying anything containing palm oil I will also be able to feature recipes that are totally palm oil free- I'll feature these in the recipe section with the initials POF.
I didn't need to change anything about this pancake recipe to make it palm oil free- so it's the same batter recipe that I use with sweetcorn fritters but with different toppings- one thing I have to point out is that because there is quite a lot of raising agent in this recipe, it needs a strong flavour to combat it if you're making them sweet, something like maple or golden syrup will work well, or yoghurt and brown sugar as I used here. I've tried turning these chocolate in the past with cocoa and the results were a disaster! So I would say stick with the classics- lots of syrup, lemon and fruit and yoghurt!
Makes enough for two big plates
1 cup plain flour
2tbsp baking powder
Pinch of salt
1 cup soy milk
2tbsp vegetable oil (non palm oil)
Combine the dry ingredients in a bowl, then add the soy milk and oil and mix until smooth. I've found the batter will always improve if you chill it for as long as you can, so if you have time, pop it in the fridge for 20 minutes while you get your fruit/coffee/tea ready.
When you're ready, heat up a frying pan with a little oil, until you can see smoke coming out of it when you look closely. Add a large tablespoon of mixture, so it's about as big as your palm. After about a minute they will be ready to flip, then another 30 seconds on the other side and they will be ready! Stack up in a pile and add chopped banana, soy yoghurt, brown sugar and cinnamon.