Tomorrow is Pancake Day and of course, you want to find a cruelty-free version of the traditional pancake recipe your family always made when you were a child.
Fear not! It’s really very easy to make the fluffiest, lightest pancakes without the addition of eggs.
There are so many variations of vegan pancake recipes out there but for us, we like simplicity.
All you need is:
- 300g self raising flour (or plain flour + a dash of baking powder)
- Roughly 400ml Plant milk (we love oat)
- 1tbsp Sugar
- Vanilla extract (optional)
- Vegan butter
- Mix the flour, sugar and vanilla extract (if using) in a bowl, ideally using a whisk or fork.
- Slowly add the milk a little at a time, whilst continuing to mix.
- The amount of milk you use will depend on how thick you like your pancakes. The thicker the batter, the more fluffy they become in the pan.
- Warm up your pan, adding a little butter if your pans are not non-stick.
- Add a few tablespoons of the batter to the pan to make small, round pancakes. Naturally, if you want larger pancakes, just add more batter.
- Flip the pancake over after 2-3 minutes. It should look nice and golden brown on the cooked side.
- Keep warm under a tea towel while you cook the remaining pancakes.
And now the creative part..
What do you like on your pancakes?
The Vegan Review team’s favourites range from simply mixed fruit and agave nectar; traditional sugar and lemon, or chopped nuts and caramel sauce (see recipe below).
Sweet Freedom Choc Shot is another delicious pancake topping that goes well with banana.
Or sprinkle some cinnamon and sugar over your stack of pancakes with some baked apple sauce for a super warming comfort food.
If you want to be more creative, try adding things like blueberries or chocolate chips to the pancake batter before cooking. Delish!
If you want to try an easy to make caramel sauce, you’ll need just three ingredients:
- Medjool dates
- Oat milk
- Sea salt
Blend the dates (make sure you remove the stones!), adding a dash of milk and a tiny pinch of salt. It’s very much a “to taste” recipe so go easy to begin with and add the milk and salt as you go.
