In light of pancake day, I had to put a recipe up for vegan pancakes. People always say to me – what?! Vegans can have pancakes? Yes. And they’re amazing. There genuinely is a vegan version for everything and pancakes are not the most surprising (have you heard of a vegan steak? They exist.)
Growing up, my mother used to always make eggless pancakes because Tuesdays are meat-free days in my household (that includes egg for us), and since Strove Tuesday always happened to be on a Tuesday (shocker, I know), my mum would always make pancakes without egg in them and you wouldn’t notice a difference. To make them vegan you just substitute the cow’s milk for any other vegan alternatives. There are so many different vegan milks out there – soya, rice, coconut, almond, cashew, hazelnut, oat, hemp. And they say vegans don’t have much choice. Plant milk is also so much healthier, less fatty, has more vitamins and tastes much better than cows milk. For pancakes, I would usually use coconut or almond milk, but really you can use any. Tip: hazelnut milk goes well if you’re making chocolate pancakes.
You might be thinking, great I can make vegan pancakes but what about toppings? Just fruit on pancakes is boring. So here are some vegan pancakes toppings to get so you’re not missing out:
- If you’re a fan of Nutella, Nature’s Store Hazelnut and Chocolate Spread is honestly just as good in my opinion and many of my non-vegan friends’. You can find it at Tescos, Sainsbury’s, Holland and Barrett, and lots of other places for about £2.25.
- Maple syrup is a classic pancake topping, and is also vegan. Avoid honey, as that’s not vegan. Other syrups you can get are rice, fruit and date.
- Sweet Freedom do amazing, natural syrups including chocolate, orange chocolate and coconut syrup. They even have their own chocolate spread. You can find them in most supermarkets and they are 100% natural and low calorie.
- Lemon and sugar is also a classic and vegan pancake topping you can’t go wrong with
- If you’re a fan of strawberries and whipped cream on your pancakes, whipped cream can easily be made from a can of coconut cream that you whip yourself and add icing sugar to. You can also buy vegan whipped cream from online shops and some stores in the UK, but they are working on getting them to be more mainstream. Search TheVeganKind to get vegan whipped cream online.
Hopefully this will ease your suspicions about vegan pancakes and you give them ago – I promise you won’t regret it. So here is my recipe for the best vegan pancakes. Enjoy!
Total Time: 20 minutes – Makes 5-6 Pancakes
- 75g plain flour
- 3 tbsp caster sugar
- 1 tsp baking powder
- a pinch of salt
- 150ml of almond milk (or any other plant based milk – add extra to change the consistency)
- 2 tbsp vegetable oil or melted coconut oil, plus extra for frying
- 1/2 tsp of vanilla extract (optional)
- Sift the flour and mix with the dry ingredients in a bowl
- Slowly add some of the almond milk and all of the vegetable oil, stir it into the dry ingredients
- Keep adding small amounts until it is the consistency you want (a thicker consistency will give thicker pancakes)
- Add the vanilla extract here if you are including it
- Heat a frying pan on a medium heat, do not pour mixture until the pan is heated
- Add a small amount of oil and coat the pan, then pour some of the mixture onto the pan until it is the sized pancake you desire
- Wait until there are small bubbles covering the pancake and flip over (usually takes about 3-4 minutes)
- Serve with whatever topping you would like