Fabulously simple, it’s hard to believe these are vegan. These are still as light and moreish as their eggy counterparts, just a teeny bit better for you.
I love pancakes, and every year I like to focus on bringing a new pancake recipe to the blog. This year, however, you’re being treated to two new recipes – both vegan! Although I’ve always been keen to experiment with more vegan recipes, I will admit that I have another personal reason for now giving it a wholehearted go (but that is a story for another time). Safe to say for now that finding a way to make great vegan pancakes has been a big part of my happiness in the last few months. The approaching Pancake Day (next Tuesday 28th Feb!!) is just a great excuse to share them!
I will admit that I was very sceptical of vegan crepes working. I just couldn’t understand how they could hold together without an egg… let alone how they could be as light yet crispy as a ‘normal’ pancake. But these really are, and they honestly use the simplest of ingredients; flour, baking powder, non dairy milk and oil. That’s it. Unless you count the lemon and sugar toppings of course!
I’ve said it before that I think baking powder is the secret to amazing vegan baking, and here it is no exception. The purpose of the baking powder here isn’t really to ‘rise’ the pancake, but to give it a light texture from all the air bubbles – much like an egg does. The only thing then that you’re missing is the fat. Ever so important in baking, this is such a key step to cracking vegan recipes. So don’t be put off by the oil content. It may sound a lot, but trust me when I say it’s needed to help bind the pancakes together, and to give them flavour.
So here it is… my last pancake recipe for Pancake Day 2017. I personally don’t think these need anything other than a light sprinkle of sugar followed by a generous squeeze of lemon. But maybe that’s because I’m old school! Go mental with these and top them however you like – chocolate sauce and banana, ice cream and caramelised oranges… the combinations are delicious and endless!
Makes 6 – 8 crepes. Serves 2. Takes 10 minutes.
- 200g plain flour
- 1 tbsp brown sugar
- 1 tbsp vegetable oil (plus extra for greasing the pan if necessary)
- 1 tsp baking powder
- 350 – 400ml non dairy milk (I have used both almond and soya)
- Caster sugar and a lemon to serve
- Heat a medium good non stick pan over a medium high heat. Add a little oil if needed to ensure the pancakes do not stick.
- Add the flour, sugar, oil and baking powder to a large bowl or jug, then add the milk in stages, whisking until you have a lovely smooth batter.
- When the pan is hot, pour in a thin even layer of batter. I like the pour and move the pan around at the same time to get them quite thin.
- Cook on one side for 1-2 minutes, then flip and cook on the other side for a further minute. Both sides should be lightly golden and the pancake should be cooked through.
- Serve the cooked pancake (or stack the cooked ones on a plate to serve in one go) and repeat with the remaining batter.
- Sprinkle over a small amount of caster sugar and add a generous squeeze of lemon juice to each pancake, roll or fold and eat!