Oh, pancakes. You delicious, delightfully Instagram-able favourite of weekend brunch menus. In you waltz on a Sunday morning, stacked high with a tiny smatter of fruit for decoration, your delicately placed blueberries failing to convince us that you’re a bit healthy despite the bucket of maple syrup poured on top of your flat and perfectly round head. Don’t be so insecure, pancakes. You are a naughty once-a-week treat, and that’s OK. To paraphrase One Direction, you don’t need fruit cups to cover up, being the way that you are is en-o-o-ough.
Except, that is, if you want to be eaten by someone like me. Sorry.
As we all know, the basic pancake recipe relies on a holy trinity combination of eggs, milk and flour. So when you add vegan dietary requirements into the mix it gets a little tricky – 1 ingredient flour pancakes anyone????
Luckily, our trusty friend The Internet is here to help. A quick Google will bring up loads of suggestions for egg and milk replacements and other fancy things you can do to make your vegan pancakes a little more exciting. Vegan doesn’t have to mean healthy, either – you can still smother your brekkie in maple syrup and golden syrup and (dark, dairy-free) chocolate sauce if you want.
In preparation for one of my favourite British holidays, Pancake Day, which will finally be upon us on Tuesday, I’ve found the best vegan pancake recipes on the interweb so none of us dietarily difficult ones feel left out. Without any further ado, here’s 3 ways to have your pancake and eat it.
The American Style One
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups unsweetened plain soy milk
1 tablespoon maple syrup, plus more for serving (optional)
1/2 teaspoon vanilla
- Place the flour, baking soda, and salt in a medium bowl, and mix well.
- Pour in the soy milk, maple syrup, and vanilla, and mix until smooth.
- Heat a skillet over medium heat.
- Spray the pan lightly with cooking spray. Pour a heaping spoonful of pancake batter onto the hot pan, and cook until bubbles form. Then flip, and cook the other side.
- Make eight pancakes, and serve with fresh fruit, jam, soy yogurt, or maybe syrup.
The British One
From Loving It Vegan
- 1 cup (125g) plain
- 1 cup (240ml) soya milk (or other non-dairy milk)
- 1 flax egg
- Prepare the flax egg by mixing 1 Tbsp flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute or two.
- While the flax egg is sitting, sift the flour into a mixing bowl.
- Add the soy milk (or other non-dairy milk) and the flax egg and mix in well.
- Heat up a frying pan with ½ tsp of oil (I used coconut) and when the pan is very hot, pour in enough batter to cover the bottom of the pan once swirled around.
- Flip the pancake only when it’s cooked through enough so that there is no wet patches of batter facing upwards.
- Cook on the other side until both sides are lightly browned.
- Repeat until your batter is finished.
- Serve with cinnamon and sugar (mixed together), fresh lemon juice and syrup.
The Vaguely Healthy (No, Really) Triple Chocolate One
From Plantbased Pixie
2 tbsp chia seeds + 8 tbsp almond milk
70g buckwheat flour (or any other gluten-free/regular flour of choice)
1/2 cup Rebel Kitchen chocolate mylk (use any plant milk if you don’t have this)
1 tsp baking powder
1/4 tsp baking soda
1 tbsp raw cacao or cocoa powder
1-2 tbsp raw cacao nibs or chocolate chips
- Mix the chia seeds and milk and leave for 15 minutes, or ideally overnight in the fridge to form a pudding
- Add the chia pudding and all the ingredients (apart from the cacao nibs) to a blender and blend on high speed until the chia seeds are all ground up and the mixture is smooth
- Transfer to a bowl and stir in the cacao nibs
- Heat a small pan on low-medium heat and add 1/4 tsp coconut oil
- Add around 2 tbsp of pancake mixture to the pan and form a small circle
- Cook for 1-2 minutes, then when ready flip it over gently and cook on the other side for a further minute or so
- Repeat and stack them high!