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!
Fluffy American Banoffee pancakes, good for breakfast or dessert! And just in time for Pancake Day!
So, you might be seeing a lot more vegan recipes on here from now on! That story is for another post though, so here you’re just going to hear me marvel about how you can still make delicious, soft and chewy American pancakes with no dairy and no eggs!
How, I hear you say?! Well, it seems that often the best results come from using no traditional egg replacers at all, but a simple bit of added baking powder. Perhaps the end result is slightly denser than an eggy-American pancake – but, with the added banana and caramel you are honestly not going to notice or care!
I often make these for breakfast (without the caramel, but I will admit I add a light drizzle of maple syrup at the end!) but with Pancake Day fast approaching (28th of February people, get that date in your diaries!!) I thought I would add a special sweet pancake to my blog’s collection.
I love caramel, and as I alluded to in my Sticky Toffee Pudding recipe, and have become slightly obsessed. It just goes with everything, and at least with some banana and cinnamon in here you can *almost* trick yourself into thinking these are healthy! They are delicious though, and perfect topped with ice-cream and lashings of the caramel sauce. These would make a fantastic Pancake Day dessert!
A perfect dessert pancake; light and fluffy yet more indulgent than something appropriate for breakfast. This recipe would be ideal for Pancake Day which is now just around the corner on February 9th!
I really do love Pancake Day; maybe it’s because I’m very non discriminatory – I love all food related holidays!- but a day dedicated (sort of) to pancakes, what’s not to love! That being said, I almost always do the same two types of pancakes on pancake day. A good old crepe and these Blueberry Pancakes. This year, I thought it was time to branch out, so, voila – Apple Pancakes!
These are as deliciously easy as the blueberry variety; a simple store-cupboard ingredient list, grated apple, and a pinch of cinnamon. To top them, I’ve made some caramelised apple slices which are more than a little bit naughty. The thin slices of apple are gently caramelised in golden caster sugar and butter and by letting them cook gently, the apples get very soft, and almost jelly like. Sounds odd, but trust me it works!
I drizzled mine with maple syrup – I’ll use any excuse to add a bit of maple syrup wherever it can go, so these pancakes were of course not going to be an exception! A small scoop of ice cream didn’t go amiss either, but this really is entirely optional. Although the pancakes themselves are sweeter than I would make for breakfast, I need the ice cream to really make it feel like dessert.
The other great thing about these pancakes (just in case I haven’t already given you reason good enough!) is that you can do them easily for a crowd. These pancakes keep really well once baked; just put in a foil covered oven proof dish to reheat again when needed. And if there’s something I like even more than eating the pancakes, it’s sharing the day with a big group of people, all huddled round a small table, stuffed to the brim, but begging for just one more pancake!
Light, fluffy American style pancakes bursting with blueberries, served with lashings of maple syrup.
I love pancakes. There – I’ve said it. I love pancakes! And although I’ve done this post specifically in time for Pancake Day (Tuesday 17th Feb 2015), I really don’t believe that pancakes should be reserved for only one day of the year. These are my favourite Sunday breakfast and they also double up as a great store-cupboard dessert for when you are in need – just add a scoop of ice cream on the side.
The great thing about this recipe is that you really can substitute the fruit and flavours for anything you fancy (Try replacing the blueberries with a pinch of cinnamon and 1/2 a banana thinly sliced) – although blueberries will always be my top choice. In my opinion you just can’t beat the bursts of flavour in your mouth as you bite through a sweet, juicy blueberry.
To top off these pancakes, maple syrup is the only thing to use. Pancakes and maple syrup were made to go together, and the lack of over-sweetness in maple syrup makes it the perfect combination for breakfast. Always buy real maple syrup and never maple flavoured syrup (which is usually maple syrup flavour added to a pure sugar syrup) and buy the best you can afford. The better brands tend to be far less sweet and have a much deeper flavour. I really like Buckwud maple syrup which you can buy in most major supermarkets (and is currently save 1/3rd in Waitrose which is a great deal!).
I called these ‘American style’ pancakes as traditional American pancakes are made with plain (all-purpose) flour and bicarbonate of soda to give them the rise. These pancakes cheat slightly as they use self-raising flour which is a pre-made mix of plain flour and baking powder, but I personally don’t find it alters the taste or texture of the pancakes and makes them even simpler to make.
I hope you all have a fantastically pancake filled Pancake Day 2015!