Pancake Day: Vegan Style
Posted on February 25 2020
- 150g plain flour (or gluten free flour)
- 2 tbs caster sugar (or coconut sugar)
- 2 tsp baking powder
- 1/2 tsp salt
- 300ml water
- 1 tbs oil of your choice
- Choice of toppings: Berries, nuts, Agave Nectar, Maple
- Syrup, Peanut Butter etc.
- Sift the flour, sugar, baking powder and salt into a large bowl.
- Whisk the water and oil together in a small bowl.
- Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
- Heat a lightly oiled frying pan over medium-high heat. Drop batter by large spoonfuls onto the pan, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side.
- Repeat with remaining batter
- Stack pancakes and top with your choice of toppings.
Recipe Source: http://allrecipes.co.uk/recipe/9076/vegan-pancakes.aspx
Image Source: www.seriouseats.com
Who doesn't love Oreos?
- 1/2 cup non dairy milk
- 1/2 cup flour
- 1 1/2 tsp baking powder
- 3 tbs cup dark chocolate cocoa powder
- 1 pinch of salt
- 1 tbsp sugar (or other sweetener)
- 1 tbsp oil
- 1/2 tsp vanilla extract
- 1 1/2 cups coconut flakes
- 1/4 tsp vanilla extract
- 2-3 tbs coconut milk (or other non-dairy milk)
- 2-3tbs powdered sugar (optional)
- Frosting - Using a food processor mix the coconut flakes until they form coconut butter. Scrape down the sides as necessary. It may not come to a full paste but it should be near creamy. (Start your pancake batter while it's mixing)
- Once creamy, add vanilla and powdered sugar and mix again.
- While the mixture is processing, add in splashes of coconut milk until it resembles a creamy frosting that retains a little thickness.
- Batter - Heat a skillet over medium-low heat.
- Mix milk, oil and vanilla in a small bowl and set aside.
- Whisk the flour, baking powder, cocoa powder, sugar and salt in a separate bowl until combined.
- Add the liquid to the dry and mix with a wooden spoon until just combined. Add a touch more milk if it's too thick.
- Drop small scoops of batter onto the lightly greased skillet. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 2-3 minutes.
- Repeat on the other side, remove from the pan.
- Top pancakes with as much frosting as desired. I found a small spoonful between each later was plenty.
- 2 cups all purpose flour
- 1 tbs baking powder
- 2 tbs cacao power
- Pinch of salt
- 1/4 cup vegan chocolate chips
- 2 cups non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil (melted, plus more for frying)
- In two separate bowls, mix the wet ingredients and sift the dry ingredients.
- Pour the wet ingredients into the dry ingredients whisking until all lumps are gone.
- Stir in the choc chips.
- Heat frying pan on medium heat with a heaped tsp of coconut oil. Wait for the pan to heat up and then scoop about ½ cup pancake batter onto the pan, spreading out to make a nice circle. I can fit 3 pancakes at one time on my pan.
- Wait for the bubbles at the top to collapse and batter to start separating from the pan. This normally takes about 2-3 minutes.
- Flip with a spatula and cook on other side for an additional 2 minutes.
- Repeat process with all the batter.
- Stack pancakes and serve with whatever topping you like. (Our fave is melted peanut butter)
- 1 cup all purpose flour
- 1 tbs white sugar
- 2 tsp baking powder
- pinch of salt
- 2 large bananas (ripe & mashed)
- 1 1/4 cup non-dairy milk
- 1/2 cup vegan chocolate chips
- Top with sliced banana and maple syrup.
- In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and salt until well combined.
- Add the mashed bananas and soy milk, mixing until combined, but don't over mix. (The mixture should still be lumpy.)
- Lightly grease a griddle or frying pan and heat at a medium-low setting. (Tip: Make sure that your griddle or frying pan is not too hot.
- Add 1/4- to 1/3-cup portions of batter to the griddle or frying pan. Sprinkle on enough chocolate chips to cover the batter on the griddle.
- Cook until the pancakes are golden brown on each side.
- Serve the pancakes immediately with maple syrup and fresh banana slices.