Veganské palačinky

Put the flour in a bowl and make a well in the middle, into which pour the egg substitute and a quarter of the milk.

Mix the ingredients thoroughly with an electric mixer, then whisk in another quarter of the milk. As soon as the lumps disappear from the dough, stir in the remaining milk. Leave to rest for 20 minutes. Mix the batter again before frying.

Heat a small non-stick pan with a little oil. When it is hot, pour a small amount of batter into it and let it spread over the entire surface of the pan with circular movements, so that the resulting pancakes are really thin.

Fry for a few minutes until golden on one side, then flip and fry until golden on the other side. Repeat the process until all the dough is used up. Stir the batter occasionally while frying the pancakes and add more oil to the pan as needed.

Serve the pancakes with an orange wedge and drizzled with agave syrup or other filling to taste. If you want to make pancakes later, the dough will last up to 2 days in a closed container in the refrigerator. Do not forget to mix it well before use.