Vegan Pancakes



In February, the last Tuesday before Lent, known as Shrove Tuesday, or Mardi Gras. Pancakes are often made on this day, traditionally to use up ingredients that would be given up during Lent. Vegan Volumes' February recipe is a vegan pancake batter. here for Vegan Volumes' recipe archive... 

Vegan Dairy-Free Pancake Batter:

50g (2oz) white flour
50g (2oz) gram (chickpea) flour
100ml soya or other non-dairy milk
100ml water

Sieve the flour. Mix the liquid ingredients in a bowl, and slowly add the flours, beating well with a whisk until a smooth, runny batter is formed.

Heat a non-stick frying pan. When hot, add a small amount of vegetable oil to the pan to heat up. Place 2-3 Tbsp of batter into the pan and roll the pan to spread the batter into a circle, around 15cm (6") across. Cook for 1-2 minutes, or until set, then turn or toss the pancake over, and cook a further 1-2 minutes on the other side, until just starting to brown. Remove onto a warm plate, and keep warm in a low oven while cooking the remaining pancakes.

To serve, sprinkle a little sugar on a pancake, drizzle on some lemon juice and roll up into a cigar-shape.Alternatively, spread with jam, or serve with dairy free ice-cream.
Pancakes may also be served with a savoury filling, such as garlic and soya cream cheese, or fried mushrooms and onions.

To freeze pancakes: place a sheet of greaseproof paper in between each pancake, and place in a sealed bag or box in the freezer. To thaw, remove pancakes individually and defrost at room temperature or in the microwave oven. Reheat in a frying pan or microwave oven.

Makes 6-8 15cm pancakes.

Recipe by Helen Edwards

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