Pancakes are made of just a couple of ingredients and are essentially circles of fried batter (yum!). Yet they are considered a treat, despite the recipe being so simple and them being so quick and easy to make!
You would have thought that because the traditional ingredients are flour, cows milk and eggs, that therefore swapping out two-thirds of the ingredients from such a simple recipe may completely ruin it. This is why people assume that vegan pancakes are tricky to pull off.
However, that is not the case. Now, while there’s lots of recipes and you can have wholemeal flour, use egg replacer, make a ‘flax egg’, etc, we’ve found that flour, oat milk and oil, as it turns out, have exactly the same result when mixed together as the traditional mostly non-vegan ingredients.
This recipe is for a crepe style pancake which we prefer to the ‘American’ fluffy kind. The quantity of milk is variable, as with all pancake recipes, but you’re aiming for a slightly looser mixture, which will be easier to handle.
220g of plain flour
680ml of oat milk, maybe more to loosen
1/2 tsp salt
5tbsp of vegetable oil, (or other neutral-flavoured oil) plus extra to cook the pancakes
1. Add the flour and salt to a mixing bowl and make a well in the centre. Gradually pour in the oat 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 bottom and tilt the pan so it spreads out into a nice circle (aiming for full pan coverage)
4. Wait for a few minutes while the batter firms up – when all the wobbly softness has gone, you can use a spatula under an edge to loosen it from the pan and see how its coming along underneath. Once golden on the underside, flip it!
You can use the traditional flamboyant ‘out of the pan and in to the air’ pan flip if you’re brave enough, or if you’re like me and that usually leads to pancakes on the hob, ceiling, floor, dogs head, etc, then a ‘spatula assisted turn over’ flip may be a better option.
5. Continue cooking until the underside is also golden.
6. Move onto a plate to keep warm while you cook the rest. (Or snaffle them quick so your plate is empty before the next one is ready – a la The Godwin House style). Enjoy!
To serve: dust with icing sugar, sprinkle with sugar and lemon juice, spread with jam, drizzle with vegan chocolate spread, add whipped cream and fresh berries, whatever takes your fancy!