” Everyday is pancake day, right?”
About two weeks ago, a colleague was sat having her lunch and writing what looked like a list. I asked her what she was writing and she said: “a shopping list, it’s pancake day, and my boyfriend just sent me a text to remind me!”
Two weeks ago was the 18th February. Not sure if she’d got confused with dates I was about to tell her that not only was it a Monday (pancake day is Shrove Tuesday right?) but that Easter fell pretty late this year, so she was two weeks early.
I didn’t though.
Because every day is pancake day right?
Ever since I’ve been able to make pancakes..
Ever since I’ve been able to make pancakes, I don’t think I’ve ever made them on pancake day, I’ve made them when I fancy them – which is pretty damn often.
I go through phases, particularly when I have friends over to stay or when I wake up late on a Spring or Summer day and fancy brunch, mainly because they’re just so easy to make.
But since going vegan, there’s always that question that’s echoed in my ear:
“How can you make pancakes vegan?”
Truth is you really don’t need eggs or even an egg replacement – the baking powder is what works its magic and if you want them light and fluffy just whisk them.
But what toppings?
My pancakes are that simple to make that the hardest decision is probably which toppings you opt for.
Some of my favourites?
- (Homemade) chocolate hazelnut spread and raspberries
- Frozen berries and banana
- Maple syrup and banana
- Vegan bacon and maple syrup
- Agave syrup
- Lemon and sugar
- Orange and sugar
- Golden syrup
- Swedish glace ice cream (chocolate, banana, strawberry)
- Vegan squirty cream
- Biscoff spread
- Peanut butter and jam
While these pancakes are sweet, you can always ditch the sugar and keep them savoury opting for veggie and herb toppings – it works just as well.
Prep time: 7-10 mins
Makes how many? 6-8 thick American-style pancakes
Cost: < £2
- 1 cup of plain flour
- 1-2 tablespoons of caster sugar
- 2 tablespoons of baking powder
- a pinch of himalayan salt
- 1 cup of plant based milk (soy, almond or oat work well)
- 1-2 tablespoons of vegetable oil
- Add the flour, sugar, baking powder and salt into a large mixing bowl and mix thoroughly using a wooden spoon
- Make a small well in the middle and pour in the milk
- Whisk the ingredients together well, until a smooth, thick batter forms
- Place a small non-stick frying pan over a medium heat
- Add 1-2 tablespoons of oil and wipe around the pan
- Once the pan is hot pour a ladle of the batter to one side of the pan and sway the pan so the mixture coats the base of the pan – if you’re using a larger frying pan then only pour the mixture into the centre of the frying pan to keep the pancakes thick American-style!
- Cook for around one minute or until bubbles pop to the surface of the pancake
- Now it’s time to flip over to cook the other side
- Cook until the pancake is light, fluffy and a golden brown
- Pop onto a plate (put in the bottom of the oven on low heat to keep warm)
- Repeat the above for your consecutive pancakes
The only difficult part of this recipe is choosing what your toppings will be!
Have any hints, tips or ingredients you think may pair well with this or other recipes? I’m always down for new friends, get in touch.