Fluffy Vegetarian Pancakes for a Healthy Breakfast Abroad

 Being a student living abroad can be a great adventure, but it can also come with its own challenges, especially when finding affordable and healthy meal options. Pancakes are a popular breakfast food enjoyed worldwide, and they can be easily adapted to suit various dietary needs. This pancake recipe is not only delicious, but it's also nutritious and easy to make.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup milk (you can use any milk, such as almond or soy milk)
• Use a flax egg for a vegetarian/vegan option
• 2 tbsp vegetable oil
• Optional toppings: fresh fruit, maple syrup, whipped cream

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the milk, flax egg, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be smooth and thick.
4. Heat a non-stick pan over medium heat. Use a ladle or measuring cup to pour the batter onto the pan, making pancakes about 4 inches in diameter.
5. Cook the pancakes for 2-3 minutes on each side or until golden brown and cooked through.
6. Repeat the process with the remaining batter, adding more oil to the pan as needed.
7. Serve the pancakes warm with your favourite toppings.

Cooking Tips:

• Make sure to use a non-stick pan to prevent the pancakes from sticking to the surface.
• If you're using a cast-iron skillet, make sure to preheat it over low heat for about 10 minutes before cooking the pancakes.
• If you don't have any granulated sugar on hand, you can use honey, maple syrup, or agave nectar as a sweetener.
• To make a flax egg, mix 1 tbsp of ground flaxseed with 3 tbsp of water and let it sit for a few minutes until it becomes gelatinous.
• Don't overmix the batter; the pancakes will be challenging and chewy.
• For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour or oat flour.
• You can make a big batch of these pancakes and freeze them for later. Just let them cool completely, stack them between sheets of parchment paper, and store them in an airtight container in the freezer. To reheat, simply pop them in the toaster or microwave until warm.

This easy vegetarian pancake recipe is an excellent option for students living abroad who want a delicious and nutritious breakfast that can be made quickly and easily. You can whip up a batch of these fluffy pancakes with just a few essential ingredients in no time. Plus, the recipe is versatile enough to be adapted to suit your taste preferences or dietary needs. Whether you prefer them with fresh fruit or a drizzle of maple syrup, these pancakes will become a new favourite breakfast option. So next time you're in a rush but still want a filling breakfast, try this recipe and enjoy the taste of home away from home.