How to make easy fluffy vegan pancakes from scratch. It seems to me that the short time at the beginning of the month when we have spare cash is over within 24 hours, a bit like the summer equinox. A fleeting, beautiful time where frivolity and reckless spending is encouraged. And then it’s back to paying with cheques and eating dried pulses and pasta.
Yes, that’s right. It’s another end of the month post. Fortunately, due to some judicial food shopping during the aforementioned vulgar display of cash spending, we have enough food in the freezers to see us through the next 8 days (and next vulgar display of….)
Sometimes though, it’s not just the end of the month that makes me more inventive than usual. Sometimes I forget to take that evening’s meat out of the freezer. And when you want dinner in a hurry, nothing takes longer to defrost than a concrete hard block of veggie lasagne. And when you’re at the point where you’re blowtorching your food to try and defrost it, you know you probably need pancakes!
Actually I had been craving pancakes, so this was as good excuse as any to make them and I certainly cannot wait until next Pancake Day which is sometime in February 2022.
I managed to utilise some leftover ingredient: an opened pot of Alpro Yogurt with a teaspoon taken out of it (don’t ask me the reasoning behind that), and a couple of rashers of vegan bacon.
How do you make vegan pancakes?
It’s easy! Simply replace the egg element with a flaxseed egg, and the buttermilk or yogurt with a dairy-free substitute! That’s all there is to it!
But aren’t pancakes just for breakfast?
Pancakes for supper: they’re not really a starter nor a dessert but remember I was craving them, hence this simple and quick recipe. This should be a no-brainer of a dish. It is a simple ‘stir and drop in hot oil’ meal, but somehow in my frantic rush to make myself pancakes, I screwed up, although not to the detriment of the dish. I almost forgot my flax eggs that I had diligently whisked up and were sitting doing their thing whilst I prepped everything else! So, as I’m just about to ladle in a spoonful of batter onto my frying pan, I spy my little dish of flax egg sitting there, untouched! That was definitely good timing. I dumped the ladleful of mixture back into the bowl and gently stirred the flax egg into my batter.
Worry not though, once the whole lot was combined and cooked, the pancakes were actually really very delicious and fluffy.
Ways to personalise your pancakes!
- Try adding diced apple, banana, chopped strawberries or blueberries or even peaches to your batter
- Add chocolate chips to your batter.
- Try half wholemeal and half white flour for a healthier, nuttier pancake. Other flours also give a great taste and texture, try Buckwheat or oat flour.
- Add a dash of vanilla, a teaspoon of cinnamon, some ginger powder, or all three!
- Try 1/2 can Pumpkin to replace 1/2 cup of yogurt, mixed with some pumpkin pie spices for a seasonal twist!
- Make your pancakes festive! Add a little red or green food colouring at Christmas time, or pastels at easter to get in the seasonal vibe! You can even add sprinkles to the batter!
You can also make these pancakes gluten-free by simply replacing the flour with your favourite gluten-free mix. So here’s how to make the easiest fluffiest vegan pancakes from scratch.
More Vegan Breakfast Recipes!
- Click here for my easy, fluffy waffle recipe
- Click here for my easy peanut butter and banana pancakes
- How to make Gluten Free and Vegan Granola
- Kirby’s Buckwheat Pancakes over at One More Clove
How to Make Easy Fluffy Vegan Pancakes from Scratch
Vegan Pancake Recipe
- Frying Pan
- 1 cup Plain Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Bicarbonate of Soda
- 1/4 Teaspoon Salt
- 1/2 cup Soy Milk or plant based of your choice
- 3/4 cup Yogurt plain, vegan
- 1 tbsp Coconut Oil melted
- In a large bowl, whisk together the dry ingredients.
- In a jug, whisk together the wet ingredients, including the egg replacer.
- Make a well in the middle of the dry ingredients and pour in the wet.
- Don’t overstir, a few lumps are ok and will ensure a light, fluffy pancake.
- Heat a little knob of butter in a large frying pan or griddle.
- Drop a little bit of batter into the pan. If it sizzles, it is ready.
- Using a 1 cup measure, ladle a portion of the batter into the centre of the pan.
- Tilt pan as needed to form a uniform circle of batter.
- Wait until bubbles begin to form on the surface of the batter.
- Carefully and gently flip the pancake over.
- Do not press down on the pancake or try to move around in the pan.
- Lift an edge of the pancake after 45 seconds to check for browning.
- Remove from pan when both sides appear uniform.