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3 Vegan Pancake Recipes
First of all, Happy Pancake Day! If there’s one thing to smile about today, it’s the fact that it’s pancake day, whatever your beliefs surrounding it are.
If you’re a vegan or you’re into trying out vegan alternatives, we have found a few exciting recipes to try! And it doesn't even have to be Pancake Day - so we'll be eating these tomorrow, and the next day, and the day after that... pancakes every day please.
A Virtual Vegan’s English Pancakes
A Virtual Vegan recommends that the best way to serve these pancakes are with lemon and sugar, but you can dress them up how you want. These pancakes are versatile and can be made as part of a savoury meal or as a dessert. Get creative and throw on your favourite ingredients.
210g / 1½ cup all purpose flour, plain flour in the UK
¼ teaspoon salt
¾ teaspoon baking powder
9 tablespoons aquafaba, (liquid from a can of chickpeas)
420mls / 1¾ cups milk of choice
2 tablespoons mild olive oil, plus extra for frying
1 teaspoon vanilla extract
1. Add the flour to a large mixing bowl along with the salt and baking powder. Mix to combine them.
2. Add the aquafaba, oil and vanilla, then gradually add the milk whisking as you go to work out any lumps (a few little tiny ones won't hurt). Once all the milk has been added and the batter is smooth, set aside and leave to rest for at least 10 minutes. DO NOT use a blender to mix the batter. Over-mixing will affect the texture of the pancakes.
3. Heat a large non-stick frying pan or crepe pan (mine is 10 inches wide - if you use a smaller one you will get more pancakes, a larger one a few less) over a medium high heat until very hot, then add a drop of oil and swirl it around the pan to coat. The better your pan the less oil you can get away with using.
4. Pour into the middle of the pan, enough batter to coat the bottom of the pan. I have a large frying pan and needed just less than ½ a cup. You need to do this quickly, then lift the pan off the heat and swirl it so the batter coats the entire bottom of the pan.
5. Leave the pancake to cook for between 30 seconds to a minute. Turn back a little outside edge to look under and flip or turn it when lots of nice brown spots have appeared. Cook for a further 30 seconds to a minute until that side is spotty too then remove from the pan.
6. Repeat until all of the batter is used. If your pan isn't a great one like mine you will need to add a tiny drop of oil before cooking each one. I wipe the oil around my pan carefully with a piece of kitchen paper (be sure not to burn your fingers).
7. You can feed the pancakes to the waiting hoards as you cook them, or you can keep a plate in a very low oven and place each pancake in there as they are cooked so they keep warm until you are all done.
Cookie and Kate’s Super Simple Pancakes
Kate promises that these are easy and simple, for a fuss-free pancake day where you can adapt the recipe as you want.
1 cup Bob’s Red Mill Organic Whole Wheat Flour*
1 tablespoon baking powder
¼ teaspoon salt
1 cup almond milk or dairy-free milk of choice
2 tablespoons olive oil or melted coconut oil
2 tablespoons maple syrup or sugar of choice
1 teaspoon pure vanilla extract
More oil to grease your pan/skillet, if necessary
1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.
2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
3. Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
4. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
5. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
6. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Madeleine Shaw’s Oat and Banana Pancakes with Strawberry and Lemon Compote
Nutritionist and blogger, Madeleine Shaw, believes health is ‘more than what you eat and how much you exercise’ and on her website she states that ‘I want to show you how eating well, moving more and calming down can make you feel happy to be you.’ Try her nourishing vegan recipe for a guilt free pancake with just the right amount of natural sweetness!
1 tsp baking powder
Pinch of salt
½ tsp ground cinnamon
1 ripe banana
150ml almond milk
1 tsp vanilla extract
Coconut oil or butter, for cooking
Maple syrup, for serving (optional)
Grated zest and juice of ½ lemon
1 tbsp runny maple syrup
1. Grind the oats down to a flour in the food processor then tip into a bowl and mix with the baking powder, salt and cinnamon.
Do you already have your own traditional vegan pancake recipe? Or will you be trying something new today?
Written by Jess Burman
BA (Honours) Writing