Perfect Vegan Pancakes (Crepes)
What else are you going to make for Pancake Day but these delicious crepes!
Equipment
- 1 Frying Pan I love my Ninja ZEROSTICK
Ingredients
- 300 ml Milk - Plant-Based, I like Soya
- 150 g Plain Flour - sifted
- ¼ tsp Salt
- ¼ tsp Bicarbonate of Soda
- 1 tbsp Butter - vegan, melted or use coconut oil
- Oil for frying
Instructions
- Sift the flour, bicarb and salt into a large mixing bowl.
- Gradually whisk in the milk, don't add it all at once or you'll have lumpy batter!
- You are looking for the consistency of thick (not whipped) cream.
- Leave to stand for half an hour.
- After half an hour, whisk the melted oil into the batter.
- Heat a teaspoon of vegetable oil into your frying pan, over moderate high heat.
- Add a ladleful of batter to the centre of the pan and gently but quickly swirl the pan to spread the batter out thinly. You might not coat the bottom of your frying pan depending on how big it is, but don't worry.
- Once you start to see bubbles forming on the top of the batter and the edges are starting to curl, it's time to flip!
- I use a spatula as I'm not great at flipping, but you do you! Either way, you need to flip the pancake and cook the other side for another 30 seconds or so.
- Once cooked, place on a plate whilst you continue, using up the rest of the batter.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Perfect Vegan Pancakes (Crepes)
Amount per Serving
Calories
139
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
11
mg
4
%
Sodium
178
mg
8
%
Potassium
105
mg
3
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
142
IU
3
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.