Guys. The best day of the year is almost here! Yes, I eat pancakes pretty regularly. No, I don’t wait for pancake day to come around. And yet here I am, almost 28 and still flippin’ excited (pun most definitely intended).
I’ve been veggie for over 5 years, and last year I went vegan for a few months (something I am working on returning to). I do try to cut out dairy and eggs as far as possible (not inclusive of pizza yet), and that has meant figuring out alternatives to some of my favourite bakes and meals. Including pancakes.
I was following a plant-based diet during lockdown last year, when the main thing making my weekends different to my week was what I ate for breakfast. Saturdays became stackerdays (lol) where I’d make stacks of pancakes, debatably towering high more magnificently than Pisa, the Empire State and the Burj Khalifa.
And so, just ahead of pancake day, I wanted to share this vegan pancake recipe. I’ll happily admit some vegan food just isn’t as good as the ‘real deal’, but pancakes definitely do not need to include eggs and dairy. These vegan versions are just as good. Plus, you need even fewer ingredients!
Even if you’re not plant-based and have no plans to be anytime soon, you can cover these pancakes in whatever toppings you like. But trust me, the actual pancake can be vegan and you probably won’t notice. Give them a try!
Perfectly Plain and Simple Vegan Pancakes
250ml non-dairy milk
200g plain flour
1 tsp baking powder
1 tsp vanilla extract
Oil for cooking
- Blend your ingredients in a blender, or mix by hand if you’re feeling particularly energetic. You’re looking for a smooth batter which is easy to pour but not too runny. (NB: you can always add a little more milk or a little more flour if the consistency doesn’t seem quite right!)
- Heat a small amount of oil in a pan on a medium heat.
- Pour some mixture into the pan. I usually use a large pan which either gives 1 large, thin pancake, or I can do 3 small ones alongside each other. If you’re doing small, the batter should spread itself into a small circle. For larger, guide the batter around by moving it around as soon as it’s in the pan.
- Give about 3-4 minutes on one side before flipping over. If it doesn’t look done, just turn over again. Keep an eye on them and don’t turn the heat up too high!
- Enjoy with some vegan toppings (below).
If You’re Feeling Fancy
Use the same recipe as above but add a banana to your blender before whizzing it all up.
Once it’s blended, add in around 25g dark chocolate chips and whizz on a low setting for a short while. You don’t want the choc chips to get cut up!
Cook as normal.
Alongside, chop a banana and fry with a little caster sugar. Add these to your pancake stack with another pinch or two of chocolate chips!
The best sweet vegan toppings:
- The OG sugar and lemon
- Most maple syrup
- Dark chocoolate chips (at least 80% cocoa – check the label)
- Chocolate spread (check the labels for this too. Nutella isn’t vegan. A good vegan option is Sweet Freedom)
I hope you’ve had a good Pancake Day! What toppings do you usually go for?
Plus, let me know if you try this recipe! What do you think to it?