Vegan Pancakes (not just for Shrove Tuesday)

Everyone likes a stash of pancakes, you can go traditional like lemon and sugar pancakes, or make fruity pancakes and serve with vegan ice cream and fresh fruit. Try these crepes (The Veg Space).

Keep fresh dough away from children and pets. Before cooking, read up on food safety for people and pets (many foods are unsafe for children, pregnancy/nursing and animal friends). 

Just bin acidic scraps that could harm compost creatures (rhubarb, citrus, tomato and alliums – onion, garlic, shallots, leeks, chives). For tinned ingredients, fully remove lid or pop ring-pull over holes before recycling, to avoid wildlife getting trapped. 

A simple vegan pancake batter that works 

Here’s a base that suits most pans and most mornings. It makes about 8 to 10 small pancakes.

Base batter (everyday vegan pancakes)

• 200 g plain flour
• 2 tsp baking powder
• 1 tbsp caster sugar (use 2 tsp for savoury)
• 1/4 tsp fine salt
• 300 ml unsweetened plant milk (soy and oat work well)
• 2 tbsp neutral oil (or melted vegan butter)
• 1 tsp vanilla extract (optional)

The batter should look like thick pouring cream. It needs to pour, but not run like water. If it’s too thick, your pancakes won’t spread. If it’s too thin, they’ll cook flat.

If you only change one thing, check your baking powder. Fresh raising agent makes a bigger difference than fancy flour.

The key ingredients, and what they do

Flour gives the pancake its body. Plain flour is the safe default, because you control the rise. If you only have self-raising flour, you can use it, then cut baking powder down to 1 tsp. Wholemeal flour works too, but it drinks more liquid, so add an extra splash of plant milk.

Baking powder adds lift without eggs. It creates bubbles that set as the batter cooks. If your tin has been open for ages, replace it, because old baking powder often means dense pancakes.

Plant milk hydrates the flour and affects flavour. Soy tends to give a sturdy, fluffy result. Oat milk brings a gentle sweetness. Almond milk works, but can feel a bit thinner, so you may need a touch more flour.

Sugar and salt are small but important. Sugar helps browning and gives a soft finish. Salt stops the pancakes tasting flat, especially with fruit toppings.

Oil or melted vegan butter makes the crumb tender. It also helps the pancakes release from the pan. Neutral oil keeps the flavour clean, while vegan butter adds a richer note.

No eggs? No problem. Flour starch thickens the batter as it rests, which helps bind everything together. If you want extra hold (useful for big American-style pancakes), stir in 1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water, then leave it for 5 minutes before adding.

For flavour, add vanilla, cinnamon, or a pinch of nutmeg (keep away from pets) to the dry mix. That way they spread evenly.

Mixing and cooking (and the pan heat test)

• First, whisk the flour, baking powder, sugar, and salt in a bowl. Next, pour in the plant milk and oil. Then mix until just combined. A few small lumps are fine, because over-mixing makes pancakes tough.
• Let the batter rest for 5 to 10 minutes. During that time it thickens slightly, which helps you get fluffier pancakes with cleaner edges.
• Heat a non-stick frying pan on medium. Add a light wipe of oil. To test the heat, drop in a small dot of batter. If it starts to bubble within about 10 seconds, you’re ready. If it browns too fast, lower the heat.
• Spoon in the batter (about 2 tbsp per pancake for small ones). Cook until bubbles appear on top and the edges look matte, usually 1 to 2 minutes. Flip, then cook for another 1 minute.
• If you’re cooking for a crowd, keep pancakes warm in a low oven at 90 to 100°C on a plate. Avoid stacking them too tightly, because steam can soften the edges.

Flavours, fillings, and toppings

• Lemon and caster sugar: sharp, sweet, and properly nostalgic. Add a little lemon zest for more fragrance.
• Berries, soya yoghurt, and maple syrup: a fresh, creamy stack that still feels light.
• Banana and peanut butter: warm banana slices, a spoon of peanut butter, and a pinch of salt on top.
• Stewed apples with cinnamon: cook chopped apples with a splash of water and cinnamon until soft, then spoon over.
• Chocolate chips and orange zest: stir a small handful of chips into the batter, then finish with fine zest.

When adding mix-ins (chocolate chips, berries, chopped nuts), fold them in gently and keep them small. Also, don’t overload the batter, because heavy add-ins can steal the rise.

Savoury pancakes for a proper meal

For savoury vegan pancakes, reduce the sugar to 2 tsp, or skip it. Add a little black pepper, dried herbs, or 1 to 2 tbsp nutritional yeast for a mild cheesy taste.

• Spring onions and sweetcorn in the batter: bright, quick, and great with a spoon of dairy-free sour cream.
• Spinach and mushrooms on top: sauté mushrooms until golden, then wilt spinach, and pile it high.
• Smashed avocado and chilli flakes: creamy, spicy, and ideal with a squeeze of lime or lemon.
• Chickpea or tofu scramble as a filling: turn pancakes into wraps, then add hot sauce if you like heat.

Easy fixes for pancake problems

• Batter too thick: Stir in plant milk, 1 tbsp at a time, until it pours like thick cream.
• Batter too thin: Add 1 tbsp flour, mix briefly, then rest for 5 minutes.
• Dense or gummy pancakes: You may have over-mixed. Next time mix less, and let the batter rest. Also check baking powder is fresh.
• Pale pancakes: Turn the heat up slightly, and make sure you used a little sugar. Colour needs heat and time.
• Sticking to the pan: Wipe the pan, add a fresh thin film of oil, and let it heat again. A cold pan grabs batter.
• Flipping disasters: Wait for bubbles and matte edges, then slide a thin spatula right under the centre. Flip with confidence, not speed.
• Bland taste: Add a pinch more salt, or finish with a squeeze of lemon for brightness.

Most pancake problems aren’t the recipe, they’re the pan temperature.

An Organic Vegan Pancake Mix

Just Wholefoods Organic Pancake Mix is made with oat flour (for fibre) and brown rice flour, sweetened with coconut blossom sugar. Also in a matcha (green superfood version), just add oat milk and cook for fluffy pancakes in minutes. 1 pack size makes 8 servings.

Just Wholefoods is a small artisan food company that create lovely plant-based mixes, to create your favourite teatime treats, made with kind ingredients and lots of love, from the Cotswolds.

Find these items in health shops, or buy online in bulk. You can recycle packaging at supermarket bag bins, if your kerbside does not recycle.