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Article: Pancake Day: Vegan Edition

stack of pancakes surrounded by maple syrup, blueberries and raspberries.

Pancake Day: Vegan Edition

It’s Pancake Day! This annual holiday is a great excuse to treat yourself to some delicious pancakes. Sweet or savoury you’ll be able to create your favourite stack with this tasty recipe below.  

This vegan-friendly pancake recipe is completely customisable with whichever toppings you’d like to add. Let us know how it goes and what toppings you choose!   


(Makes 16 pancakes) 

  • 300g Plain Flour 
  • 1 tsp baking powder 
  • 1 tsp vanilla extract 
  • 400ml Almond Milk  
  • A pinch of salt  
  • Vegetable oil for frying  

To Serve:  

  • Toppings of your choice. We recommend: Blueberries, Banana slices, Agave Nectar and Vegan Chocolate Chips.  


Step 1-  

Using a balloon whisk, combine the sugar, flour, baking powder, vanilla extract and salt in a bowl until there are no lumps visible. Slowly stir in the milk to the mixture until you get a smooth and thick batter.  

Step 2-  

Heat a small amount of oil in a non-stick frying pan over a medium-high heat. Wait until the oil starts to bubble then add in the batter. For a small, thin pancake add in 2 tbsp. or for a thicker American style pancake then double this. Do this in batches of two/three at a time.  

Step 3-  

Cook for 3-4 minutes until the edges look set and bubbles appear in the batter’s surface. Then use a spatula to flip the pancakes over and cook the other side for another 2-3 minutes.  

Step 4- 

Serve stacked with lots of yummy toppings of your choice. Or serve with bowls of toppings so everyone can help themselves.  

Nutritional Values (per pancake)-  

Kcal: 90, Carbs: 16g, Saturates: 0.2g, Fat: 1g, Sugar: 2g, Protein: 3g, Fibre: 2g and Salt: 0.23g.  

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