Vegan Friendly Pancakes.

Pancakes are one of our go-to treats we have at the weekend, when we’re not rushing out the door first thing.  This recipe works every time.  I love just a generous squeeze of lemon juice and sugar, but for a special treat, adding in berries, maple syrup and vegan crème fraiche will make this totally yummy.  Click here for more deliciously inspiring images to make your mouth water 🙂

Dry ingredients

150g self-raising flour

1 rounded dessert spoon baking powder

½ teaspoon bicarb

1 rounded teaspoon vegan egg replacer powder

Pinch salt

1 rounded dessert spoon sugar

Wet ingredients

250ml soya milk

Tablespoon melted vegan butter (choose one with a high fat content)


Mix all dry ingredients together in a bowl.

Mix wet ingredients together in jug.

Slowly pour soya milk mixture into the dry ingredients, whisking together to form a smooth, thick batter.  Decant into jug.

Pre-heat a non-stick frying pan over a medium setting.  Once hot, wipe around with a smidgen of vegetable oil to prevent pancake sticking.

Gently pour in approx. 2 tablespoons of mix, to form a pancake roughly 3 inches in size.  Cook until bubbles appear on the surface, then gently flip over and cook for a further minute.  Pop on a plate in a warm oven, and repeat, until all pancake mix is used (approx. 10 pancakes).

Serving suggestions

Blueberries (fresh or frozen)

Vegan Creme Fraiche (I use Oatly creamy oat Fraiche)

Freshly squeezed lemon juice

Maple syrup

Granulated sugar