So flippin’ ethical!
With pancake day approaching fast I wanted to try my hand at making the most ethical pancake I could.
I’d read that it was possible to make perfectly good pancakes without eggs or even milk! So I thought I’d give it a try. What follows is a vegan pancake recipe which, it’s fair to say raised a few eyebrows around the office.
I used fairtrade and organic ingredients throughout.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 200g organic plain flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1/8 tsp sea salt (ground)
- 225ml soya milk
- 3 tbsp sunflower oil
Preparation:
Combine the flour, sugar, baking powder, cinnamon (if you’re using it) and salt in a large bowl until well mixed.
Then mix in the soy milk and oil and beat together until batter is smooth.
Drop 60ml (4 tablespoons) batter at a time onto well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, after approximately 3 minutes, flip, and cook the other side for another 2 minutes.
It’s now ready to serve, but don’t forget to add your favourite topping – then enjoy!
When we tried it at the office we drizzled golden syrup over them and dusted with caster sugar. Maple syrup, lemon juice, blueberries and chocolate spread are all worthy contenders for toppings too.
Conclusion:
It’s fair to say that the product of the recipe doesn’t look like traditional shrove Tuesday food –(it has a more close resemblance to drop scones / American style pancakes – which makes them far easier to flip – a definite bonus for me).
In terms of taste – they are different too – reminding many here of fresh doughnuts – despite the differences they were pretty well received, certainly none were left.
If you are in the mood to try something a little different this year then give this recipe a try.
If you have a pancake recipe of your own we’d love to see it – just leave it as a reply below.
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After a good few disasters over the years I find this pancake recipe foolproof
100g (4oz) Plain Flour
1 Egg
1/2 Pint Full Fat Milk
2 Tablespoons Water
A few drops of Sunflower Oil
Mix well together.
Stand the batter mix for as long as possible before use – I’ve found leaving overnight in the fridge gives the most fab results 🙂
There should be enough to make 10 pancakes.
I’ve still not mastered tossing them yet though 🙁
Unless you want to show off with airborne panckes, I suggest you use two frying pans, and the second one can be bigger than the first. Just turn your pancake from the first pan into the second pan to cook on the underside.
You can do two pancakes at once this way! But you need to pay attention alternately to the pans or life could get too exciting.
Pancakes freeze well, and if you are saving them and reheating later, stack them with layers of greaseproof paper in between them.
Reheat rolled up around their fillings, if you like (not whipped cream though).
I make vegan pancakes for my guests, just using 150gms buckwheat flour and 500ml soya milk. You make the mixture the night before you need it and leave it in the fridge overnight. Before you use it you stir in a tablespoonful of olive or sunflower oil.
It has the advantage of being gluten free as well as vegan. Then just cook like normal pancakes.
A delicious filling is bananas sliced and sauteed in sunflower oil. Add a spoonful of apple juice and some sunflower seeds before filling the pancakes.
I made some pancakes before with gluten free flour mix and water. Completely vegan!
Just wanted to thank John for the vegan pancake recipe – we made some on tuesday and they were a real treat!
A great vegan pancake recipe that results in thin yummy pancakes that my family demand most weekends is:
8oz plain flour
2 tablespoons soya flour
add soya milk slowly until the mixture resembles a single cream texture
whisk, leave to stand in fridge for 1/2 hour, whisk and fry (or use after first whisking if can’t wait!) serve with soya icecream, chopped banana’s, chopped nuts and maple syrup.
I make vegan pancakes frequently – too frequently probably! All I use is self-raising white flour and soya milk blended together until it is roughly the consistency of double cream.
Easy, very tasty and no need for complicated ingredients!
We’ve found that a key “ingredient” is a really good non-stick pan, makes an incredible difference to how the pancakes turn out.