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You are here: Home / Recipes / Breakfast / The best vegan pancakes recipe

The best vegan pancakes recipe

February 8, 2016 by Emma 6 Comments

I love these vegan pancakes! Mainly because I love pancakes but also because, even though they are vegan pancakes,  I don’t think you can tell the difference from ‘real’ ones. And that is always the mark of a good freefrom recipe.

There’s something special and decadent about starting the day with pancakes, even though they are quick and easy to make, and can even be warmed up straight from the freezer.

vegan pancakes

The recipe makes American style pancakes and as they pass the test for my Texan husband that is a big thumbs up! It is based on one from Food Allergy Mama’s Baking Book, a book which changed my life and I often refer to.

They are light, fluffy and perfect for smothering in maple syrup and fruit or bacon. Or try one of the 15 fabulous free from pancakes fillings.  What’s your favourite?

5.0 from 2 reviews
The best vegan pancakes
 
Print
Vegan pancakes
Ingredients
  • 270g flour
  • 40g sugar
  • 4tsp baking powder
  • ½ tsp salt
  • 300ml soy or rice milk
  • 4tbsp vegetable oil
  • 2tbsp water
Method
  1. Combine the dry ingredients. Make a well in the middle and pour in wet ingredients.
  2. Mix until just combined.
  3. Spoon a ladleful of mixture onto a hot well oiled frying pan. Gently spread into a round.
  4. If you are adding banana then place three or four slices on tops and cover with a light layer of mixture.
  5. When the pancakes have bubbled all over, flip and cook the other side.
  6. Tip: These freeze really well. Put in a plastic bag with a layer of greaseproof paper between each one. Take out the night before or put in oven on a low heat to defrost.
3.5.3226

Also check out our vegan, gluten free, chia seed pancakes as another option. They are also great for breakfast and a great way to sneak some more protein in too.

These vegan pancakes are easy, fluffy and perfect for breakfast. Dairy free and egg free pancakes don't need to be flat! www.freefromfarmhouse.co.uk

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Filed Under: Breakfast, Dairy Free, Egg free, favourites, Recipe file, Sweet treats Tagged With: Featured

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Reader Interactions

Comments

  1. Carol says

    July 17, 2014 at 12:33 pm

    How can you say these are dairy free when you are adding 300 ml if milk?

    Reply
    • Emma says

      July 17, 2014 at 1:39 pm

      Ah, good point, thanks for pointing that out! I meant soy milk but that is so normal for me that I didn’t even think to mention it. Oops! I have changed it now.

      Reply
  2. Marcia says

    March 31, 2018 at 10:14 am

    Thank you for this recipe. Sooo light and fluffy! I thought mixture was too thick, but I tried and as per instructions. It’s important to spread the batter in pan. It’s my family favourite ?

    Reply
    • Emma says

      April 24, 2018 at 10:22 am

      So glad to hear it’s a family favourite!

      Reply
  3. Vicki Montague says

    November 6, 2018 at 8:04 am

    Great recipe Em! We ran out of eggs so made these with my wholegrain gluten free flour blend. Soooo good!

    Reply

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I'm Emma, mum to two allergic adventurers and author of #1 bestselling 'Living With Allergies: Practical Tips For All The Family'.

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