I’ve been trying lots of different recipes to see if I could find one that consistently worked to share with you for Shrove Tuesday, or Pancake Day as it is otherwise known. These fluffy pancakes are similar to ‘drop scones’ which my Mum used to make for me as a child. They are delicious served hot straight from the pan, or cooled and spread with butter.
You can top with whatever you like: chocolate spread from Nature’s Stores, maple syrup and blueberries or Marmite. These will also be a great accompaniment to a fry-up too. The wonder of this recipe is you will no doubt have these ingredients already in your cupboard, and no eggs or egg replacement products are required.
Vegan Pancake Recipe
- 1 tablespoon sugar
- 2 tsp baking powder
- 1⁄8 teaspoon salt
- 1 cup soymilk
- 2 tablespoons vegetable oil
- 1 cup flour – I used plain flour
- Combine the dry ingredients (flour, sugar, baking powder, salt) in a bowl.
- Add the soy milk and vegetable oil to the dry mixture.
- Mix until smooth.
- Heat up a pancake or frying pan with a little vegetable oil. Spoon the batter mixture into the pan. These should be size of a saucer, roughly.
- Flip using a spatula when you see bubbles in the mixture, or if the edges look cooked.
- Repeat until you’ve used up all the batter. I use some kitchen paper to take the excess oil off the pancakes while batch cooking. If you are not planning on using them immediately they can be stored in an airtight container for a day or two.
If you’re wanting to try a recipe that turns out more like a crepe, try simply mixing a cup of plain flour, a pinch of salt & sugar and one cup of plant milk. Make sure the pan and oil are hot without smoking. This simple batter creates a pancake that’s easy to flip & roll, which is perfect with your favourite fillings.
Thanks for reading,
Like our recipes? Check out this suggestion for a simple midweek supper using Quorn Vegan Pieces here.