Pancakes are delicious, whether serving them as a sweet treat or an easy savoury supper. Traditionally pancakes are made using flour, milk and eggs, but we’ve got some great alternatives.
Follow our recipes for the perfect plant-based vegan pancakes.
Basic sweet Pancakes ©
Ingredients
1 mug of organic self raising flour
1 mug of fortified Rice Milk or apple sweetened soya milk or Quinoa milk
1 dessertspoon of arrowroot
1 dessertspoon coconut oil
1 tablespoon of fructose (or Xylitol )
1 lime.
1 Lemon
Agarve syrup for drizzling
1 Punnet of strawberries, frozen blueberries or raspberries
Method
1) Blend together flour, arrowroot and milk with 3 teaspoons of Lemon juice.
2) In a very hot non stick frying pan put a dribble of coconut oil and enough mix to barely cover the bottom of the pan. Swirl the mix around in the pan to get an even thickness.
3) Wait for bubbles to rise and the mix to start to set. Then toss (or flip) and cook the other side.
To Serve
Serve with squeeze of lime, a drizzle of agarve syrup, your favourite berries and sprinkle of fructose sugar. ( if you are on a weight loss plan try a lower carb sugar such as Xylitol )
Fluffy Chocolate Pancakes ©
Ingredients
1 1/2 mugs of organic wholemeal self raising flour
1 mug of fortified apple sweetened soya milk
2 dessertspoons of vegan cocoa drink powder.
1 dessertspoon soya yoghurt
1 lime.
1 Lemon
1 bar of dark organic chocolate such as Mayan Gold.
1 tub of Soya cream or 2 tablespoons of dairy free ice cream.
1 Punnet of strawberries, frozen blueberries or raspberries
Method
1) Blend together flour, cocoa, yoghurt and milk with 3 teaspoons of Lemon juice.
2) In a very hot non stick frying pan put a dribble of coconut oil and enough mix to cover the bottom of the pan. Swirl the mix around in the pan to get an even thickness.
3) Wait for bubbles to rise and the mix to start to set. Then toss (or flip) and cook the other side.
To Serve
Serve hot (keep warm in the oven if needs be) Grate dark chocolate on top and drizzle soya cream or a dollop of vegan ice cream.
Savoury Pancakes ©
Ingredients
1 1/2 mugs of organic wholemeal self-raising flour
1 mug of organic soya milk or quinoa milk
1 dessert spoon of fortiflax or milled flaxseeds.
2 dessertspoons of vegan bouillon powder or crumbled vegetable stock cube.
1 dessertspoon nori flakes
1 dessert spoon of favourite herbs ( rosemary or marjoram ?)
1 lime.
1 lemon
Your favourite savoury filling – Stir fry, bean stew, sweet and sour veg, savoury rice, spicy noodles, vegetable curry, mushroom stroganoff
Method
1) Blend together flour, stock powder, seaweed , herbs, seeds, and milk with 3 teaspoons of Lemon juice.
2) In a very hot non stick frying pan put a dribble of coconut oil and enough mix to cover the bottom of the pan. Swirl the mix around in the pan to get an even thickness.
3) Wait for bubbles to rise and the mix to start to set. Then toss (or flip) and cook the other side.
To Serve
Serve hot (keep warm in oven if needs be) served folded in half filled with your favourite savoury filling.
Try humous, watercress and beansprouts or take inspiration from our vegan sandwich fillings.
Personally, we think Pancakes can be enjoyed anytime, but just so you don’t miss out, find out how many days it is until Pancake day here.
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