It’s neaaarly Pancake Day! I have no idea what the day is supposed to symbolise, what religious context it has, or why we eat pancakes on it. All I know is that we DO eat pancakes on it, so I’m gonna celebrate by doing just that! Now, I can miss out on a milk chocolate egg at Easter, and I can miss out on turkey at Christmas, but I am not prepared to miss out on a good pancake tomorrow. So, I’d like to make a note of two of my fave pancake recipes which I highly recommend if you are avoiding dairy and eggs for any reason. I’ve heard a lot of vegan pancake horror stories from people about them simply not working and sticking to anything and everything, so these are tried and tested and I guarantee they work fabulously! Providing you can flip a pancake that is. Now, if you are prepared to wait a while for your pancakes then check these out, otherwise stay on this recipe. A quick note before I begin with recipe 1 – a lot of vegan pancake recipes I’ve found seem to be trying to make them healthy. Everyone knows a vegan loves being healthy, right? Well, abandon this idea with pancakes. I mean they are panCAKES. I’m sure even the biggest health freak wouldn’t mind a pancake or two on Pancake Day. This first recipe only takes about 20 mins to prep and cook, maybe less if you’re a super chef, so I’ve put it under Speedy Veganzales. I know Speedy Veganzales meals are supposed to be healthy, but like I said, you have to have the odd pancake or two. And these are relatively healthy compared to non-vegan pancakes. The other recipe needs 2 hours of chilling time, so this is the speedy option for those who just want their pancakes now.
Shall we begin?
End result is 4 pancakes, roughly. So how many can you eat? Just double up the mixture for more.
- 15 grams of milled flaxseed (3 teaspoons) + 60 ml (4 tablespoons) of water – although you may find your own equivalent egg replacement. For an excellent guide on egg replacement, click here.
- 120 grams flour (1 cup)
- 350 ml sweetened soy milk (1.5 cups)
- 30 ml vegetable oil (2 tablespoons)
- 30 ml maple syrup (2 tablespoons) (can be omitted for savoury pancakes – use non-sweetened soy milk for non-savoury too)
- Firstly create your egg replacement mixture. For the recipe above, simply mix the flaxseed into the water until you get a runny porridge like mixture.
- Then put the flour and egg replacer together in a large bowl, and begin mixing in the milk. Whisk (or if you want to, blend) the mixture together. Keep doing this until all the lumps are gone.
- Once this is done, add the vegetable oil and the maple syrup. Other flavourings may also be added, perhaps replacing the maple syrup. Examples include agave syrup, or for something slightly different hazelnut extract.
- Now, if you’ve cooked pancakes before this will work like a normal batter. If not, here’s what I do…
A pancake cooking guide
- Get a frying pan (non-stick if possible) and pour a small amount of vegetable oil in. I’ve seen a lot of methods and recipes calling for non-stick spray – perhaps an attempt at a healthy option, but I would not recommend this. Pancakes will absorb any oil quickly so it’s best to just bite the bullet and use a decent helping of oil (about 10 ml or 2 teaspoons should do).
- Now, swirl the oil around the pan, heating it on a high heat. The pan should look like this:
- After heating for a little while on a high heat (about 1 min for your first pancake, maybe 30 seconds for your subsequent ones), ladle some of the mixture into the pan (remember that this recipe will serve roughly four pancakes) and swirl the batter around to coat the pan. It should look like this:
- Heat the batter for roughly a minute on a high heat, ensuring that heat reaches every part of the pan. You’ll notice the batter starts to dry a little on top. The edges should also start turning golden. At this point shake the pan a little and the pancake will loosen up a bit. Now for the hard part…
- Unless you’re a pancake pro, you WILL fail in flipping your first pancake…
- The easy method is to do so with a spatula, sliding it under the pancake (which should have become loose now) and flipping it quickly upside down. Cook this side for a further 30 seconds to a minute, still on a high heat, and then slide it out of the pan onto a plate. Stick whatever you like on your pancake and enjoooy! Pancake cooking is a deceptively difficult art, hence I included this guide for those who are clueless. Don’t be ashamed if you can’t create any masterpieces – it should all taste good anyway.