Vegan Pancakes

Happy Pancake Day (For Tuesday)

I promised some healthy recipes were on the way, and true to my word, I have a few ideas lined up for my upcoming blog posts. But first… Let’s talk pancakes. With my birthday coming up, I’ve been so busy eating out and celebrating with friends and family these last few days (oh, and eating cake at every given opportunity) that I’ve hardly had chance to cook, never mind the time to sit down and write recipe blogs. But I figured since an even more important day is right around the corner, the one I’ve really been waiting for, its the perfect time to share my pancake recipe.

I don’t think theres any need to waffle on about why you need pancakes in your life, so I’ll keep this one short and sweet, and crack straight on with the recipe. I might be slightly bias, but personally I think these pancakes are flipping amazing, a lot better than my puns at least!

Pancakes

Prep Time: 15 minutes
Cooking Time: 15 minutes
Serves: 8 Pancakes

Ingredients

1 1/2 cups plain flour (335g)
2 cups soya milk (500ml)
2 tablespoons water
2 tablespoons vegetable oil + extra for cooking
1 teaspoon baking power
2 tablespoons sugar (optional)
1/4 teaspoon salt
1 teaspoon vanilla extract (optional)

Method

Combine the flour, baking powder, sugar and salt in a large mixing bowl or jug, add in the soya milk, water, oil and vanilla extract and whisk into a smooth batter.
Heat a frying pan over a medium heat and lightly wipe it with some oiled kitcken paper. (You may need a little extra oil for the first couple of pancakes to prevent sticking)
Once the oil is hot pour in the batter and tip the pan from side to side to thinly coat the base of the pan.
After about 30 seconds either carefully toss the pancake, or use a spatula to gently flip the pancake to allow it to cook on the other side.
Serve with your favourite toppings, and enjoy.

Have you tried this recipe? Let me know in the comments section below. And don’t forget to share a snap on Instagram! Tag @Liv_ing.Vegan and hashtag #LivingVegan

Notes:

I have used cup measurements for this recipe, but roughly converted it into grams/ml for anyone that doesn’t have cup measures. I know they are not so commonly used in the UK, but I bought some measures a few years ago after trying a few different US recipes, and they really are a game changer. I realised that because most baking relies mainly on getting the correct ratio of ingredients, it’s much easier and quicker to just use cups than having to measure and weigh everything out. For obvious reasons, when using cups to measure your ingredients, ensure that you measure your dry ingredients first, and any oily or sticky ingredients afterwards.

I prefer to use soya milk for making pancakes, but I have used almond milk in this recipe before and it works perfectly fine also, I’m sure any plant based milk will do.

Make sure to use a lightly tasting oil such as vegetable oil or sunflower oil (or coconut oil if you like the flavour), I don’t reccomend to se olive oil or any other strongly tasting oil.

Whats the best pancake topping, other than more pancakes?

I have left toppings out of the recipe, because with pancakes its all about personal preference, but I have listed some of my favourite combinations below.

Fresh fruit + golden syrup
Fresh fruit + dairy free icecream or yogurt
A sprinkling of icing sugar + a squeeze of either orange or lemon
Dairy free chocolate sauce + dairy free vanilla icecream