Vegan Pancake Day.

Since Turning Vegan almost 3 Years ago I’ve been slightly disappointed with pancakes. I love the traditional flat CRÊPE style pancakes with the perfect topping of lemon and sugar.

Although I’ve never even attempted making them until today, PANCAKE DAY!


  • 220g of plain flour
  • 680ml of soy or other milk alternative
  • 1/2 tsp Salt
  • 5 tbsp of vegetable oil, (or other neutral-flavoured oil) plus extra to cook the pancakes

1. Add the flour and salt to a mixing bowl. Gradually pour in the almond or soy milk, whisking as you go until you get a smooth batter.

2. Add the oil and whisk until smooth and combined

3. Heat a tiny bit of oil in a non-stick pan. Once hot, add a fine coating of the batter to the pan and move till it spreads out into a nice circle.

4. Keep and eye and when the wobbly softness goes, pop a spatula under an edge to see how its coming along underneath. Once golden on the underside, flip it!

5. Keep cooking until the underside is also golden. Keep a close eye on it.
6. Move onto a plate and keep warm while you cook the rest.
7. Choose whatever topping you like and enjoy!


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