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Fluffy Vegan Pancakes

I was amazed to be able to make these pancakes without any egg! And they taste great!


400g self raising flour

4 tablespoons of organic sugar

1/2 teaspoon salt

480ml soya milk

2 tablespoons of apple cider vinegar

2 teaspoons of vanilla essence

small amount of oil to grease the frying pan

maple syrup, sugar, lemon to serve

Serves enough for 4 people


In a jug, mix the milk, vinegar, and vanilla essence. Leave to rest for about 5 minutes. It is likely to start showing some bubbles on the top.

Turn the oven on to 180C/Gas Mark 4

Put the wet and dry ingredients into a mixing bowl and mix until a smooth paste.

Heat the frying pan gently. Smear a little sunflower oil onto the base.

Using a ladle, spoon the mixture into the frying pan, and gently heat until starting to brown. I like the pancakes to be quite thick.

Flip over and cook the other side. It takes about a minute on each side.

Transfer each pancake to an oven proof dish as they are cooked, and allow to further heat through in the oven. When all the pancakes are made (you should have a batch of about 8 pancakes), serve with lemon juice and sugar or maple syrup.

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