Perfect Vegan Pancakes

I’ve had some pancake disasters over the years, but these are definitely a winner. Simple, fluffy, American style pancakes that are perfectly paired with fruit, nuts, maple syrup or chocolate… Or all of the above!

Plus, compared to conventional eggy pancakes, these have a lower saturated fat, cholesterol and calorie content – and they taste exactly the same! Promise!


The Recipe

NB. I use cup measurements as I find it quicker than fussing with scales and measuring jugs. For UK friends, cup measurements are available in the ‘home’ section of most large supermarkets, or alternatively just use a coffee mug!

For two large pancakes:

  • 3/4 of a cup of plain flour
  • 1 heaped teaspoon of baking powder
  • Pinch of salt
  • 1/2 a cup + 2 tablespoons of dairy-free milk (I used soya milk, but any will work)
  • 2 teaspoons of maple syrup
  • For serving (optional) – berries, nuts, a drizzle of maple syrup
  1. Sieve the flour into a large mixing bowl, and add the baking powder and salt. Mix well.
  2. Add the rest of the ingredients, and mix into a smooth batter.
  3. Heat a heavy frying pan or skillet over a medium heat, and add a touch of oil, or spray the pan lightly with cooking spray.
  4. Pour half of your mix into the pan, and cook until bubbles start to form. Flip, and cook the other side. Set the pancake aside, and repeat with the other half of the mix.
  5. Serve with your toppings and enjoy!

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