Smashin' Pancake Day Vegan Style
Posted on February 25 2019
1. Light 'n' Fluffy
First up, we've got your classic super light and fluffy american pancakes. The best part? You can add any vegan treats to this for a little something extra! (We love adding blueberries into the batter.)
- 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
2. Double Choc Chip
Just because we're about the vegan vibes doesn't mean we shouldn't be able to enjoy anything chocolate right? We'll we have found the ultimate Double Chocolate Pancake Recipe.
- 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)
3. OMG OREOS
Just incase you hadn't heard the most amazing news ever that Oreo's are indeed vegan. Even so, this recipe doesn't actually include Oreo's in the batter, however that doesn't stop you from adding crushed Oreo's as a topping, just saying.
- 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.
If you didn't already know about the banana pancakes craze, we're here to drag you out from under your rock. Just joking ;) anyways, banana pancakes are possibly one of the most amazing AND healthy inventions we've come across! The sweetness of ripe bananas is to die for, and not to mention that means these pancakes count as one of your 5 a day!
- 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.