Our favourite way to make the perfect vegan pancakes

Super easy, incredibly delicious and suitable for any topping of your choice.

Ingredients that you'll need: 

• 300g Self-Raising Flour
• 400ml Plant-Based Milk (Soya, Oat or Almond)
• 1 tsp Baking Powder
• 1 tbsp Caster Sugar
• 1 tbsp Vanilla Extract
• 1 tbsp Vegetable Oil
• Squeeze of Lemon Juice
• Pinch of Salt

Step One

Combine the flour, baking powder, sugar, vanilla extract, lemon and salt into a bowl. Use a balloon whisk and slowly add the milk. Keep stirring until you have a smooth consistency. Turn the oven onto a low heat so you and keep the pancakes warm whilst making more!

Step Two

Get yourself a non-stick frying pan and add a little oil whilst on a medium heat. Once hot, add about two tablespoons of batter to the middle of the pan. That will be enough to make the small thick pancakes. If you want them a little bigger or thinner, just add more batter to the pan. 

Cook for 3-4 minutes until you start the see the edges turn a little crispy. Then, if you're feeling brave, pick the pan up and flip the pancake over. Cook on the other side for 2-3 minutes.

Pop into the oven to keep warm.

Step Three

Prepare the topping of your choice. Use a lemon reamer if you're going for the traditional lemon & sugar combination. Grab your freshly made pancakes from the oven and you're ready to go.

To Serve 

Our favourite is definitely lemon & sugar. But you can also use fruit compote, maple syrup, banana, plant-based yoghurt, or make it savoury with tomato and mushroom or vegan cheese and pickle. 

For eco kitchen products to help with this recipe, including wooden cooking utensils, browse our kitchen collection.

Have you tried this recipe? Let us know in the comments.