Flipping Good Vegan Pancakes

Whether you’re a new or long-term vegan, require some dairy-free ideas, or you’re just after some tasty alternative to the traditional batter, we’ve compiled a list of delicious plant-based pancake recipes for you to test your flipping skills with. Heat up the pan and try them out!!

Banana Pancakes

Ingredients:

1 large ripe banana (mashed)
1 1/4 cups all-purpose flour (you can use gluten free!)
1 tbsp baking powder
3/4 cup almond milk (or soya)
1 tsp cinnamon
2 tbsp sugar (caster works best)
A pinch of salt
1tbsp coconut oil (and more for frying)

Method:

Make sure your bananas are thoroughly mashed with a food processor or fork and mix them in a bowl with the rest of your ingredients.
Heat up a small amount of coconut oil or dairy free butter in a pan and pour some of your batter into it, turning the pan to create a circle.
When it’s cooked on one side, use a spatula to turn it over and cook the other side. If you’re feeling lucky, try a flip.

Topping suggestions: A handful of roasted walnuts.

Simple Fluffy Pancakes

Ingredients:

1 cup plain / whole wheat flour
1 tbsp baking powder
1 cup almond milk (or other dairy-free milk)
1 tbsp maple syrup
2 tbsp olive oil or coconut oil
A pinch of salt

Method:

Sieve the dry ingredients into a bowl and mix the wet ingredients in a separate jug.
Slowly add the wet ingredients to the dry, whisking as you go.
Heat up a pan and add a small amount of coconut oil or non-dairy spread.
Pour some of the batter into the pan until it spreads to the edge and creates a perfect circle.
Wait until it’s cooked on one side and flip it over until golden brown on both sides.
Serve it up one-by-one or stack them high and add your toppings between layers.

Topping Suggestions: Anything you like! We love these ones with traditional lemon juice and sugar.

Savoury Spinach Pancakes

Ingredients:

1/3 cup of water
1/4 cup chickpea flour (sometimes called ‘gram flour’)
A pinch of salt
1/2 a clove of finely chopped garlic
A small handful of spinach leaves

Method:

Add all the ingredients to your blender and blend until the batter is smooth.
Heat up some oil or dairy-free spread in your frying pan and pour in a little of the batter.
Flip it and cook on the other side until they begin to brown slightly. If you don’t cook it properly then the chickpea flour may taste a little bitter.
Serve it up and get the next one on the go.

Topping Suggestions: These go great with a lovely spread of tahini, lemon juice, or a filling of fried veggies.

Tasty Topping Ideas:

Dairy-free yoghurt (coconut or soy)
Peanut butter (goes great with bananas!)
Fresh fruit (bananas and berries are favourites)
A handful of nuts
Maple syrup or date syrup
Honey (though some consider this not vegan)
Tahini

For a tasty vegan chocolate sauce, try this:

Place a pan on the hob on a medium heat and add 300ml of almond milk.
Add 100g of pitted dates and stir occasionally until a paste has formed.
Stir in 2 tbsp cacao or (or 3tbsp cocoa) powder and take off of the heat.
Once cool, place it in a food processor or blender to get a lovely, sweet, and smooth sauce that's perfect for your pancakes!

Other Scrummy Ideas

To add some chocolatey flavour and mouth-watering colour to your pancakes, why not add a small amount of cocoa powder to the batter? Remember to remove some of the flour to balance it out, or they may end up too dry. You can also make your pancakes extra fluffy by using self-raising flour or add some baking powder to your plain flour. Mix in 1 1/2 tsp of baking powder and a pinch of salt for every cup of flour you use.

Whether you're going for savoury, sweet, or one after the other, we hope you enjoy your yummy homemade treats!