The tastiest sweet and savoury vegan pancake recipes.
These vegan pancake recipes will be a sure hit this Pancake Day for anyone following a vegan, egg-free or dairy-free diet.
With both sweet and savoury recipes, that's breakfast, lunch and dinner sorted.
They're easy, healthy-ish, delicious and vegan, what else could you ask for?
Chocolate Orange & Toasted Hazelnut Pancakes
Start the day right with these delicious pancakes inspired by our very own Chocolate, Orange & Toasted Hazelnut Power Shake.
What you'll need (serves 2):
- 160g buckwheat flour
- 30g oats
- 1 large banana, mashed
- 1 tsp baking powder
- 1 heaped tbsp cacao
- 2 tbsp maple syrup
- 1 tbsp coconut oil (melted)
- 300g dairy free milk
- orange zest (as desired)
Toppings:
- Toasted hazelnuts
- Desiccated coconut
- Coconut yogurt
- Raspberries
- Maple syrup
- Orange zest
How to make them:
- Mix all the dry ingredients in a bowl
- In a seperate bowl, mash the banana and add the wet ingredients
- Slowly add in the dry ingredients and whisk to remove any lumps
- Grease a large pan with vegan butter or coconut oil and cook the pancakes on the stove on a high heat for 2 minutes before flipping them over and cooking for another minute or so
- When they are done, remove from the heat and add your desired toppings
Trust us when we say these taste flippin' awesome...
Indian Spiced Butternut Squash and Spinach Pancakes
Once you're done with sweet pancakes and ready to move on to savoury, give these a go. Not only are they delicious but they are super easy to make.
What you'll need (serves 2):
- 1 cup of plain flour
- 1 cup of water
- Pinch of salt
- 1 Indian Spiced Butternut Squash Centrepiece (buy yours from Tesco or Coop)
- Handful of spinach
How to make them:
- Follow the cooking instructions on the Indian Spiced Butternut Squash Centrepiece sleeve to cook
- Whilst the Centrepiece is cooking, mix the flour and water together and whisk the batter until there is no lumps
- Pour some olive oil into a pan and heat until hot
- Add half of the batter to fill the pan and flip half way through cooking
- Once turned golden brown, remove from the heat and add the spinach
- Remove the butternut from the oven and cut into bite size pieces and add to the pancakes
- Finish it off by drizzling some mango chutney on top
Looking for the perfect flip?
In 2012, University College London came up with a formula for the perfect flipping technique and it seems size really does matter.
According to University Professor of Mathematics Frank Smith, the simple mathematical formula for the perfect flip is:
L = 4×H /π– D / 2
(L = hand distance from inner edge of the pancake / H = height of flip / D = diameter of pancake)
Hold the frying pan horizontally with the cooked pancake in it. Estimate how high you’d like the pancake to fly, say to a height H (30cm or about one foot, as a first go). Also estimate the diameter D of your pancake, measured in the direction of the handle. D might be 10-20 cm or so.
As to where precisely to put your hand(s), work out L from the formula above and hold the handle at a distance L cm from the inner edge of the pancake. Then toss the pancake quite abruptly to a height H cm. You should now be able to carry out a 180-degrees flip. If you want a 360-degrees flip use 2×π in the formula instead of π, and so on.
We haven't tried this formula yet but we will be giving it a go on Tuesday. We'd love to see how you get on so get flippin' and make sure to tag us @bolfoods