Pancake day is here again so I bring you vegan pancakes! Decorated with blossom flowers because Spring is here again, well almost.
We call them pancakes here in the UK but elsewhere maybe they’re crepes. Either way they are the thin and crispy kind which is our tradition here.
Super quick and easy to make, you will be scoffing a pile of these babies in no time. Just blend the batter ingredients nice and smooth in your blender or food processor. Get some oil nice and hot in a non stick pan and away you go.
This recipe will make around 12 vegan pancakes using a 1/4 cup measure of batter. You want them nice and thin so make sure to give the batter a swirl right after you pour it in the pan and spread it around as best you can.
Don’t worry if the first ones a mess, thats kind of standard. You need to get in your pancake groove! Its probably been a year since you last made them!
They take around a minute or so on each side and you know they’re ready to flip when they move around in the pan and the edges are lifting and going brown.
Just be careful on the flip if you have excess oil in your pan, you don’t want hot oil in your face, maybe use a spatula.. just saying… health and safety 🙂
There’s so many ways to eat these. You can roll up berries and banana slices in them and then smother in chocolate sauce, sprinkle with cinnamon and toasted nuts/seeds, slather them in chocolate hummus (yes its a thing!), serve with a dollop of sugar free chia jam, syrup or my personal favourite way is to squeeze lemon over and a sprinkle of coconut sugar mmmmmm.
Are you ready to make Vegan Pancakes?
Lets do this!
Vegan Pancakes
Ingredients
- 200 g plain flour
- 450 ml plant milk of choice I used super creamy oatly barista
- 1 tsp baking powder
- 1 tbsp olive oil
Instructions
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Place all the ingredients in a blender and blend for a minute or so to make a smooth batter.
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Put a medium sized pan on the stove over a medium heat. Drop a little oil in and let it get nice and hot.
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Pour some batter into the hot pan (about 1/4 cup) and tip it from side to side to spread it out nice and thin.
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After about a minute or 2 when you see the sides lifting and the whole pancake moves when you gently shake the pan its ready to flip.
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Either flip or use a spatula to turn the pancake over carefully. If you are going to try flipping it please be mindful if theres an excess of hot oil, you don’t want hot oil in your face!
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Fry the pancake for a further minute or so on the other side until light golden on both sides.
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Don’t worry if the first one turns out a mess, its a given the first one always does! You got to get in your pancake groove!
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Repeat until you have a beautiful stack of pancakes ready to go. Enjoy!
Recipe Notes
Serve with chia jam, banana, berries, chocolate sauce, toasted nuts, syrup, chocolate hummus (yes its a thing), cinnamon or the best way with a good squeeze of lemon juice and a little coconut sugar mmmmm