Here are my dairy free, egg free vegan pancakes. They look amazing and taste incredible! No dairy, no eggs, no cruelty and pure plant goodness.
Originally, this recipe came to me in US cups, but I’ve converted it for you all as best I can. This is because this recipe was handed down to me by my best childhood friend from the USA when I was a mere tween back in the 80s.
Prior to this, I was used to my mother serving me up floppy bits of white paste on pancake day, dribbled in palatable lemon with as much sugar as you can shake a shaker at – as if that’d disguise the taste! Now imagine my 12-year-old face when I was handed a huge stack of fluffy pancakes covered in Canadian maple syrup and huge dollops of ice cream – score! I immediately went home and displayed my newfound culinary skills to my very English mother, who was less than happy that her British pancakes had been beaten by these delights. Sorry Mum!
Throw-forward 33 years, and I’m still making these pancakes, which I veganised 9 years ago by using plant mylk instead to be delicious vegan ones so my family could continue to enjoy these.
Ingredients for 5-6.
- 250ml plant mylk (1 cup)
- 150g self raising flour (2 cups)
- 100g sugar (0.5 cup)
- 2 tsp baking powder
- Oil, except olive
Plain flour also works, but the fluffiest pancakes come from using self raising flour. I have also used spelt flour, and these make firmer pancakes, but still very nice!
- Get your pan moderately hot using any oil you like, but not olive oil.
- Whilst your pan is getting hot, combine all of the ingredients into a large bowl.
- Using a soup ladle, fill 3/4 full with batter for one pancake.
- Empty ladle contents into pan.
- Once bubbles appear on the surface of the pancake, flip it and cook on the other side for a couple more seconds. Approximately, this will be 20 to 30 more seconds.
- One pancake done! Continue until you run out of batter.
Additionally, you can add any spices or flavourings you would like to the batter before frying.
This stack above is drizzled in @aldiuk Canadian Pure Maple Syrup, which I use as it is good quality and has good cooking results. It’s just £2.99, which is a killer bargain for maple syrup!
In this stack:
- Spelt and cinnamon
Hope you enjoy these delectable American-style pancakes! Tag your creations on Instagram and Twitter – @vegandailyuk and #vegandailyuk