Yes, it’s that generic post where I act shocked that pancake day has arrived and babble on about how the year is already going so quickly! Hello again, seeing as it’s officially pancake season I thought I would share some of the vegan pancake recipes I have been drooling over recently.
Now, people have mentioned to me that plant-based pancakes can’t be anywhere near as good as the “traditional” egg and milk kind, but excuse me, these recipes are about to prove them wrong.
I make these pancakes by Niomi Smart each time pancake day comes around and they are delicious every single time. You can omit some of the ingredients if you can’t locate them, I mean the cacao nibs are not essential because they can be hard to find and pretty pricey! The recipe can be found in Eat Smart which you can buy here.
200g buckwheat flour (I used wholemeal)
375ml unsweetened almond milk
1 ripe banana, peeled
1tbsp maple syrup (I used agave)
2tbsp cacao powder
1 heaped tsp chia seeds
1/4tsp bicarbonate of soda
2tbsp cacao nibs (or dark choc chips)
- Add all the batter ingredients apart from the cacao nibs and coconut oil in a bowl, or blender and mix to form a smooth batter. Stir in the cacao nibs and leave to thicken.
- Heat a little coconut oil in a frying pan over a medium heat – I cooked mine on a griddle for quickness. Once hot pour approximately 125ml of the mixture in the middle of the pan, cooking for 1-2 minutes each side.
- Repeat the process until all the batter has been used up.
- Stack the pancakes on a plate and decorate with desired toppings.
My dad bought mum and I Lucy Watson’s Feed Me Vegan for Christmas and since then I have been dying to try some of the recipes. I thought I would attempt a, what I’d call, untraditional pancakes recipe and see how my culinary skills match up. They were a triumphant success but I would definitely say you cannot eat more than one or two in one go, I think the type of flour makes the pancakes very dense.
2 ripe bananas
125g buckwheat flour
150g wholemeal plain flour
1tsp baking powder
1/2tsp ground cinnamon
1tsp vanilla extract
2tbsp maple syrup (I used agave)
180ml almond milk
- Peel the bananas and put them in a large bowl and mash with a fork until creamy. Sift the flour (I only used wholemeal because buckwheat flour is bloody expensive), baking powder, cinnamon, and stir well.
- Add the vanilla extract and syrup, stirring well. Then whisk in the milk until you have a smooth, thick batter.
- Heat the coconut oil in a frying pan over a medium heat and pour in a ladle full of batter.
- Cook for 2-3 minutes either side until bubbling and flip, cooking until thick and fluffy.
- Serve with desired toppings.
I’m constantly on Holly’s blog (thelittleblogofvegan) for her latest recipes; her vegan creations are absolutely dreamy and are all the aesthetic goals. I was on the hunt for a recipe a little bit more exciting than the bog standard pancake and her lemon pancakes drew me in. They are incredibly simple to make but 100% delicious, if you need an easy vegan recipe, you know where to find one.
Makes: approx 10 small pancakes
155g plain white flour
1tbsp golden caster sugar
1 lemon, juice and zest
2tbsp baking powder
260ml dairy-free milk (I used almond)
2tbsp olive oil
- Mix together the flour, sugar, lemon zest and baking powder.
- Pour in the milk, lemon juice and oil. Stir until fully smooth to prevent lumps.
- Heat the oil in a pan on a medium heat, to ensure the batter doesn’t stick.
- Pour a small amount of batter to the pan and leave for a minute or so to bubble and then flip over.
- Cook for approximately 2 minutes each side and until the edges look stiff.
- Repeat the process with the rest of the mixture and decorate once slightly cooler.
Until next time,
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