I know this post is perhaps a little late as Pancake Day was last Tuesday, but who said you could only ever have pancakes (aka one of my favourite breakfasts!) on one day in the year?! So to prolong the fun of Pancake Day, I thought I’d share my own vegan pancake recipe. It took a little bit of tweaking to figure out all of the ingredients, but I was delighted with the outcome (especially as this was my first time ever making my own pancakes, let alone using my own recipe too!). Hopefully you like the recipe too…
Ingredients (serves 2):
- 100g plain flour
- 1/2 tsp baking powder
- 150ml soya milk (or any non-dairy milk of your choice)
- 1 tbsp coconut oil, melted
- 1tsp coconut sugar
- 75g pumpkin puree
- 1/2 tsp cinnamon
- optional: any toppings you choose (see below for suggestions)
- Mix together all of the pancake ingredients in a large bowl. You may wish to add more soya milk to the batter dependent on what consistency you like your pancakes to be.
- Melt a little coconut oil in a large frying pan, then wipe with a piece or kitchen roll to ensure the oil coats the full pan in a thin layer.
- Spoon the batter into small puddles in the pan (the size will vary dependent on how large you like your pancakes). When the top of the pancakes begins to bubble/blister (typically after 1 or 2 minutes) flip the pancakes to allow the other side to cook for approximately a minute. *
- Continue cooking pancakes until no batter remains, then serve and top with whatever you desire.
* If you wish, you can wrap the cooked pancakes in foil and keep in an oven on a low temperature so that they remain warm. This makes it easier to enjoy in a single sitting, especially if you’re with friends or family.
When I made these for me and James on Pancake Day, he chose to smother his in Nutella whilst I opted for banana and maple syrup. If you’re looking for other ideas for topping these pancakes, why not try berries, jam, caramel, peanut butter, bacon, cream (clotted cream in particular is divine with maple syrup), lemon curd, caramelised fruit (bananas or cinnamon apples are particular favourites of mine) or, if you really feeling indulgent, ice cream. And although that seems like a pretty long list, there are endless more possibilities for toppings...
There are a couple of simple modifications to the pancake recipe too:
- The pumpkin puree is essentially an egg substitute, so you can replace it with an egg if non-vegan.
- Cinnamon doesn’t come through too strongly in this recipe, so feel free it add more if you’re a big cinnamon fan.
- You can use butter, oil or vegan spread instead of the coconut oil.
- It’s by no means necessary to se coconut sugar - it’s easy to substitute with light brown soft sugar, demerara sugar or caster sugar.
- Soya milk can be substituted for any non-dairy milk of your choice (or just cows milk if non-vegan).
- You can easily add more milk to alter the consistency of the batter dependent on whether you’re wanting small, thicker pancakes or larger, thinner pancakes.
Basically it’s easy to adapt the recipe to suit whatever you have in the house! I made 10 pancakes from this batter (essentially two of the stacks as shown in my photo) which was perfect for serving two, but there’s no defined “serving size” for pancakes so it’s easy to scale up or down the recipe if you choose. I’d love to hear your thoughts if you try making these and let me know how it goes if you attempt any of the modifications - good luck if you give this recipe a go and have a great weekend!