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



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.


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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