Vegan Pancakes – Sweet or Savoury
This basic recipe makes great breakfast or dessert pancakes, sweet or savoury. If you want thicker pancakes – American or Scotch style – just reduce the liquid a little. Try using 120ml/½ cup each of soya milk and water instead of 175ml/¾ cup. It is easier to make something too thick and thin it down than the other way round!
Top tips
- Gluten-free flour and baking powder works in this recipe (the rest of the ingredients are already GF)
- Chickpea (gram or besan) flour is widely available from bigger branches of most supermarkets; ethnic shops like Indian grocers; health food shops. It’s pretty cheap! Elephant, Natco, Tesco, and Dove’s Farm are some of the brands on sale
Total time
20 mins for a batch
Meal
- vegan-desserts
- breakfasts
Ingredients
DRY INGREDIENTS
- 175g/¾ cup plain (all-purpose) flour, sieved – we like to use 50:50 wholemeal and white flours. However you can use all white or all wholemeal too. If you only have SR flour reduce the baking powder by half
- 2 tbsp chickpea flour, sieved – also known as gram or besan flour. Don’t skip the sieving, it’s really hard to get the lumps out otherwise!
- 1 tsp baking powder, sieved
- Pinch of salt
- Additional oil for frying
WET INGREDIENTS
- 175ml/¾ cup soya or other plant milk +175ml/¾ cup water + 1 tbsp vegetable oil
Serving suggestions:
Sweet
- Syrup – date, maple, agave, fruit (eg Sweet Freedom), brown rice or golden
- Sugar and lemon juice
- Fresh fruit with natural soya yogurt, jam and syrup as above – eg banana, strawberries, blueberries…
- Fresh fruit with chocolate sauce – see website for an easy vegan choc sauce recipe!
Savoury
- Stir fried veg with tofu
- Ratatouille (aubergine, courgette & tomato stew) with optional grated vegan cheese
- Fried spinach & mushrooms with garlic and soya sauce
- Spice dahl with spinach and potatoes
- Quick Vegan Cheesy Sauce from our simple recipe
Instructions
- Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively, whisk by hand until there are no lumps. Add dry ingredients first then add liquid gradually.
- Heat the frying pan and then add a small amount of oil (a hot pan makes better pancakes). Drain off any excess (or use low-cal spray, as above).
- Pour enough of the batter mixture in to the frying pan to thinly cover the bottom. Fry on one side for about a minute. Loosen the edges with a spatula and flip. Fry the flip side for another minute or until done.
- Remove from pan and keep warm in the oven on its lowest setting.
- Add more oil/spray to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up. Serve with your chosen accompaniments.
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