It’s Pancake Day – a time to celebrate.
Whether you’ve recently gone vegan or you’re an old hand just looking for some new recipes for the occasion, we have some sweet and savoury suggestions for you, so you don’t have to miss out.
Most pancake recipes use milk and eggs but with a few tweaks, you can make amazing plant-based treats for everyone.
The traditional lemon juice and sugar topping still works for vegans but we’ve got some other ideas if you want something a bit different.
Fruit is a great addition for sweet pancakes or try adding roast vegetables for a savoury pancake – a three-course pancake feast is the best way to celebrate.
Vegan American-style pancakes from Gousto
Ingredients
120g buckwheat or coconut flour
Pinch of salt
300ml almond or coconut milk
1 tbsp melted coconut oil
1 tsp baking powder
Method
Serves 6
Mix the flour, baking powder and salt together in a large bowl. Add the coconut milk a little at a time, until the batter has the consistency of single cream.
Stir in the coconut oil.
Add a little oil to a frying pan on a high heat.
Dollop two tablespoons of the batter in the pan and roll it about to cover the surface. Cook until golden brown then turn over and cook the other side. Repeat until all the mixture is finished.
Ingredients
200g rice flour
3 tbsp brown sugar
1 tsp baking powder
400ml soya milk
1 tbsp virgin olive oil
1 tsp vanilla extract
Method
In a bowl mix your ingredients, adding 400ml of soya milk. If the batter is too thick, add more soya milk until you get the perfect consistency.
Heat a non-stick skillet over a medium-high heat and lightly coat the pan with oil if needed.
Pour 3 tablespoons of the batter, twirling it around to cover the whole bottom of the skillet.
Cook for 1 or 2 minutes until the batter gets darker before loosening the edges with a butter knife and flipping with a spatula.
Cook the other side of the crepe for a further minute until the crepe has browned and serve with your choice of favourite toppings!
Top tip: The crêpe will not be as golden brown as a normal crepe due to the lack of eggs – this is perfectly normal!
Banana pancakes with blueberries and maple syrup from Veganuary
Ingredients
200 g self raising flour
1 tsp baking powder
300 ml soya milk
1 ripe banana, mashed
15 g Flora, melted
150 g pack blueberries
Sunflower oil
Maple syrup, to serve
Method
Makes 20
Mix together the flour and baking powder in a large bowl. Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
Beat in the mashed banana and melted Flora Freedom then gently stir in half the blueberries.
Heat a teaspoon of Flora oil in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2-3 minutes until golden.
Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter.
Serve warm with maple syrup and the rest of the blueberries.
Ingredients
400g gram flour
50g rice flour
10g nutritional yeast
5g onion powder
5g garlic powder
15g table salt
15g cumin seeds, toasted and ground
250ml coconut milk
750ml water
Method
Whisk the dry ingredients together.
Whisk the coconut milk and water together.
Whisk the wet ingredients into the dry ingredients until smooth. Fry a little off to taste.
Once you’re happy with the seasoning, drop a spoonful of batter into a hot non-stick frying pan, coated with vegetable oil.
Flip when bubbles start to appear. Repeat this process until all batter is used.
Top with your choice of garnishes – we love roasted vegetables and sambal, but it’s up to you!
MORE: Pancake Day 2020: Why do we have Shrove Tuesday and what does it mean?
MORE: McDonald’s will sell breakfast pancakes all day tomorrow for Shrove Tuesday
