I love pancakes, and I LOVE LOVE LOVE pancake day. These vegan pancakes are so easy to make and you definitely don’t need any eggs to make them! Just make sure you’ve got your favourite plantbased milk and flour in the cupboard and you’re all set to get flipping!
When I was growing up we pretty much saved our pancake eating to once a year. If you follow me on Instagram you’ll see that pancakes are more of a weekly thing in my house now, I tend to mix the toppings up a bit depending what I’ve got in the house. But sometimes you can’t beat a traditional crepe style, doused in lemon and sugar. If you’re looking for more of an american style thick pancake recipe then this, this or this might be up your street. I’ve got your pancake needs covered this year don’t you worry!
Pancakes with lemon and sugar
200g plain flour
400ml plantbased milk (I used oat milk)
A pinch of salt
1 tspn vanilla extract (optional)
25g vegan margarine
2 tbsp caster sugar
- In a large mixing bowl, add the flour and milk and whisk using a balloon whisk until you’ve got a smooth batter.
- Add the salt and vanilla extract and stir through. Leave to sit for thirty minutes but only if you’ve got time.
- Meanwhile, heat your frying pan on a medium heat and melt a little (not all) of the margarine.
- When the pan is hot, ladle the batter into the pan and cook for a few minutes, flip the pancake to cook the other side. Add a little extra margarine before each pancake.
- Serve with plenty of lemon juice and caster sugar.
Or you could even melt some dark chocolate, and serve with coconut yoghurt. Or cook some apples and sprinkle with cinnamon. The list is pretty much endless when it comes to pancakes!
Pancakes have become one of my favourite things about weekends. As I’ve been making more I think I’ve perfected their density and fluffiness, and this flavour combo is definitely a winner. These are pretty thick american styleee and the batter makes about four but you could probably make six at a push. The maple syrup takes the edge off the sharpness of the cranberries, and you’ve basically got Christmas morning done and dusted. Thank me later. 😉
Cranberry Maple Pecan Pancakes
Makes 4-6 pancakes
For the pancakes:
50g Rice flour
50g Buckwheat flour
1 tspn Xantham gum
1 tspn Baking Powder
1/2 tspn Ground cinnamon
250ml Oat milk
1 tbsp Coconut oil
For the topping:
50g Pecans (roughly chopped)
2 tbsp Maple syrup
1 tbsp Water
- In a mixing bowl, add the flours, baking powder, xantham gum and cinnamon. Whisk in the milk, until a batter has formed.
- In a frying pan, melt the coconut oil on a medium heat.
- Once melted, add spoonfuls of the batter and allow to cook for a few minutes.
- Meanwhile, add the cranberries to a saucepan with a tablespoon of water. Bring to the boil, and then allow to gently soften. Add the pecans, along with the maple syrup. It will become quite sticky, add a little more water if desired.
- Turn the pancakes over to allow them to cook on the other side. They will take about ten minutes in total.
- Serve the pancakes along with the cranberries and pecans along with a little extra maple syrup. I often add some cashew butter or almond butter for some added yum.
Perfect for Christmas morning! x
Just in case you hadn’t noticed last Tuesday was Shrove Tuesday, better known as Pancake Day! I have recently become pancake obsessed and love nothing more than having them at the weekend for breakfast or lunch, or dessert, or for a snack! Hah, told you, obsessed! So I certainly wasn’t going to miss out on having pancakes on their very own day just because I normally can’t summon the energy to make them mid-week.
I had a big old bag of buckwheat flour that had been sitting in my cupboard unused for a while so thought it was about time I put it to use and that’s when I threw together this batter and it just so happened to make the best pancakes I have ever made! I was so pleased with myself I have made them twice since, partly just to check it wasn’t a fluke… but it wasn’t! Who knew, vegan, gluten-free, sugar-free pancakes could be so awesome.
Now, no pancake set up would be complete without a delicious topping. Mine normally range from something as basic as lemon juice, to mashed banana and maple syrup or a fruit compôte. So I decided to use up the last of my frozen berry stash which I picked last summer and make this yummy compôte to drizzle over them. After all, Spring is on its way right…
Cinnamon and raisin, vegan, gluten-free pancakes
Makes 6 large pancakes
1/2 cup raisins
2 tbsp flax seeds
90 ml water
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp baking powder
1 cup almond milk
Coconut oil for frying
Frozen summer berry compôte
1 cup frozen berries (I used red currants and raspberries)
1 tbsp maple syrup
- Soak the raisins in a small bowl of warm water and set aside.
- Finely grind the flax seeds in a spice grinder or high-speed food processor, whisk together with the water in a small bowl and set aside. The mixture should become gloopy and gelatinous.
- Mix the remaining dry ingredients together in a large mixing bowl. Before you mix in the wet ingredients, begin heating a frying pan on a medium-high heat and put the frozen berries in a small saucepan on a low heat. Stir occasionally and add in the maple syrup whilst you continue making the pancakes.
- Make a well in the dry ingredients and pour in the flax mixture and half the almond milk. Using a fork mix together the flax and milk and slowly begin to incorporate the flour. Add the remaining milk a bit at a time until everything is combined.
- Put 1/2 tsp or so of coconut oil in the hot frying pan and pour in just under half a cup of the pancake batter. Fry for about 2 minutes until the bottom has browned nicely then flip and further for a further minute or two.
- Keep the pancakes warm under the grill until you have fried them all. Serve warm with the berry compôte.
Enjoy! A x