Whilst growing up, once a month we used to have ‘pancake night’ on a Sunday evening. As kids we LOVED this. It was always a very entertaining evening with not a vegetable in sight…. oh no!
This eggless, vegan recipe makes around 10 pancakes and takes only 5 minutes to prep and about 30 minutes to cook.
Serve warm with your favourite toppings – berries, maple syrup, banana slices, chocolate chips and coconut yogurt.
Eggless Vegan Pancakes
1tsp baking powder
1 tbsp sugar
1 tbsp vanilla extract
400ml non-dairy/plant-based milk (oat, almond, soya)
Whisk together your dry ingredients first – stir in the flour, baking powder, sugar, vanilla extract, and a pinch of salt until completely mixed.
Gradually pour the milk in while stirring until you have a thick, smooth batter. Add in the vanilla extract and stir to combine.
Gently fold in any extras like blueberries, vegan chocolate chips, or other tasty treats!
Let the batter rest for a few minutes to get perfectly fluffy pancakes.
Heat a non-stick frying pan or griddle over medium-low heat – you’ll know you’re ready to start pouring in the pancake mixture when the surface of the pan or griddle is hot enough so that if you pour a drop of water onto it, it will sizzle on contact. Louis Rasmussen, a food blogger at Researchpapersuk and Draftbeyond, says: “If you need to, add a little vegetable oil or a vegan cooking spray into the pan and heat. As you continue to cook your pancakes, you may find you need to add more oil as needed and adjust the heat as you go.”
Measure out ¼ cup of your pancake batter and pour onto the warm pan for perfectly sized and perfectly rounded pancakes! Depending on the size of your pan or griddle, you should be able to fit in batches of about 3 pancakes at a time.
Cook for about 3 or 4 minutes until the edges look set and bubbles have started to appear on the surface – this means they are ready to flip. Turn them over and cook for a further 2-3 minutes until they look golden and cooked all the way through.
Repeat this process with the rest of your batter. You can keep the pancakes you’ve already cooked warm in the oven on a low temperature.
Flour alternatives: You can choose whatever kind of flour you would like – you will find that different kinds will produce different results, so use trial-and-error to find the perfect choice for your perfect pancakes! You can choose from self-raising flour, whole-wheat flour, all-purpose flour, gluten-free all-purpose flour and other alternative grains.
Leftovers: Did you know that you can keep cooked pancakes for up to 5 days in the fridge? You can also put them in the freezer for months and pull them out whenever you want for quick and easy pancakes with no prep – just reheat them in the microwave on a gentle setting until they have warmed all the way through.
Pre-made pancakes: While many meals can be easily made ahead of time and stored in the fridge overnight for quick cooking the next morning, I would not recommend storing pre-mixed pancake batter. This will leave you will less-than-ideal texture when you cook your pancakes the next day. Instead, mix your wet and dry ingredients separately, storing the wet mixture in the fridge overnight. In the morning, simply mix them together and get cooking!
Lorena Scott, a lifestyle blogger at Writinity and LastMinuteWriting , notes: “If you choose to add a little oil into your batter (which some do, but isn’t super necessary) consider your choice of oil before storing in the fridge. Vegetable oils like olive oil will be fine for sitting overnight, while coconut oil will solidify when it is chilled and left to sit.”
The following nutritional information is based on this recipe without an extra toppings or ingredients and is an estimate. This is listed for one pancake:
This recipe is from Guest Blogger Mheyr who is a freelance web content writer who also personally manages her Facebook Page and Youtube Channel with over a thousand subscribers, showcasing her prowess as a Digital Creator.