brilliant brunches

Whether it’s sweet, syrupy pancakes or savoury spiced eggs, treat yourself to something special over the weekend. Our cookery assistant Liberty Mendez shares a few of her favourite brunch ideas from the Good Food collection

- Liberty Mendez

Easy vegan pancakes

Pancakes are my guilty pleasure and when I’m hosting my vegan friends, I want everyone to be able to indulge. These are dairy-free but they still have the fluffy texture of classic American-style pancakes, and with a generous drizzle of maple syrup, they are just as popular.

MAKES 16 pancakes PREP 5 mins COOK 30 mins EASY V

300g self-raising flour

1 tsp baking powder

1 tbsp sugar

1 tbsp vanilla extract

400ml plant-based milk (such as oat, almond or soya)

1 tbsp vegetable oil To serve (optional) sliced banana, blueberries, maple syrup, vegan chocolate chips and plant-based yogurt

1 Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt together in a bowl to combine. Slowly whisk in the milk until you have a smooth, thick batter.

2 Heat a little of the oil in a nonstick frying pan over a medium-low heat. Spoon in 2 tbsp batter to make a small, round pancake, then repeat with the rest of the mixture (you’ll need to do this in batches of two or three at a time). Cook for 3-4 mins until the edges are set and bubbles appear on the surface. Flip and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.

3 Serve in stacks topped with bananas, blueberries, maple syrup, chocolate chips or yogurt, if you like.

GOOD TO KNOW vegan