The best vegan pancake recipes

From telegraph.co.uk

Get inspired for Pancake Day with these egg- and dairy-free recipes

Pancake Day isn't just for omnivores: those following a vegan or dairy-free diet need not miss out. See the recipes below from Anna Jones, Deliciously Ella, Romy Gill and others for deliciously inventive vegan takes on the Shrove Tuesday treat.  

Apple and banana oat pancakes

These 10-minute pancakes are gluten-free as well as being sweetened naturally with banana. You can also use nut milks, coconut oil and dairy-free yogurt to make this recipe vegan. 

Prep time: 5 minutes | Cooking time: 5 minutes

MAKES

Six 

INGREDIENTS

• 1 teacup of oats (about 80g); use gluten-free oats if you are intolerant
• 1 apple
• ½ a teacup of nuts (about 50g) – pecans or almonds (for kids use another ½ cup of oats)
• 1 cup or about 150ml of milk of your choice (I use unsweetened almond)
• 1 medium banana
• coconut oil or butter, for frying

To serve

• 2 apples
• Juice of ½ a lemon
• A pinch of cinnamon
• A tiny grating of nutmeg
• Honey or maple syrup
• Yogurt of your choice (I use coconut)

METHOD

1. Get all your ingredients and equipment together. Put the oats into a blender and blitz until you have a rough scruffy four.
2. Grate the apple. Put the nuts, milk, apple and banana into the blender and blitz until combined.
3. Heat a non-stick pan on a medium heat and add a little coconut oil or butter.
4. Allow it to melt, then add ladlefuls of the pancake batter to make Scotch pancake rounds. Cook for 2–3 minutes, or until bubbles rise to the surface.
5. Use a spatula to carefully flip the pancakes over and cook on the other side.
6. The first batch are always more delicate, so don’t worry if they look a bit scruffy. Keep them warm while you cook the rest.
7. Once all your pancakes are done, use a speed peeler to peel your apples into long pieces then put into a bowl and toss with the lemon juice, the cinnamon and nutmeg.
8. Serve the pancakes stacked and topped with the apple, maple syrup and, if you like, a little yogurt.

Recipe from Anna Jones's A Modern Way to Cook, published by Harper Collins (£25). 

Deliciously Ella's sweet potato pancakes

These healthy alternative pancakes use sweet potato, which holds the mix together while also adding a great flavour. These are best served with Ella's strawberry jam, a little apple purée and some fresh fruit.

Prep time: 15 minutes | Cooking time: 12 minutes

MAKES

12 pancakes

INGREDIENTS

• 1 small sweet potato (200g)
• 200ml oat milk
• 200g brown rice flour
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• Coconut oil, for greasing

METHOD

1. Peel the sweet potato, discard the skin and chop the rest of the potato into small pieces. Steam or boil the sweet potato chunks for about 10 minutes, until they’re really soft.
2. Place the potato in a blender with the oat milk, flour, honey or maple syrup, and cinnamon, and blend for 30 seconds or so, until the mixture is totally smooth.
3. Place a non-stick frying pan on the stove and grease it with coconut oil, then allow it to get really hot before placing about two tablespoons worth of batter in it.
4. Use a spoon to shape the batter into a circle, then allow it to cook for two or three minutes, until the top of it no longer looks like runny batter and is starting to firm. Flip the pancake over and allow it to cook on the other side.
5. Continue until you’ve used up all the batter.
6. Top tip: make sure that you cook the first side for long enough. It’s tough to be patient, but if you’re not then they won’t flip properly.

Gram flour turmeric pancakes

These pancakes have a silk-like texture and are delicious served with coconut milk yogurt or your favourite chutney. You can add any spices you like, according to your taste.

Prep time: 25 minutes | Cooking time: 10 minutes 

MAKES 

Eight to 10 pancakes

INGREDIENTS 

• 150g gram flour
• ½ tsp baking powder
• 1 tsp nigella seeds
• ½ tsp fennel seeds, crushed
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp Kashmiri red chilli powder
• 1 tsp salt
• Handful of chopped fresh coriander
• 150g coconut milk yogurt
• Sunflower oil, for frying

METHOD 

1.  Sift the flour and baking powder into a mixing bowl, then add all the spices, salt and fresh coriander and mix well.
2.  In a separate bowl, whisk the yogurt and 100ml water, then add to the spiced flour and slowly pour in another 50ml water, stirring to blend. Leave to rest for 20 minutes before making the pancakes.
3.  Heat a non-stick pancake or small frying pan over a medium heat, then once the pan is hot, brush with oil evenly. With a ladle, carefully pour in a half ladleful of the batter and immediately spread with the back of the spoon to form pancakes.
4.  Brush oil on top and cook for two or three minutes on each side. Check if the pancake is fluffy and cooked on both sides. Repeat to cook the remaining pancakes.
5.  Serve with a dollop of coconut milk yogurt or your choice of chutney.

Recipe from Zaika: Vegan recipes from India, by Romy Gill (Orion Books, £20). 

Gluten-free banana pancakes with chocolate sauce

Gluten-free banana pancakes with chocolate sauce recipe  Credit: Detox Kitchen

These banana pancakes are gluten-free, dairy-free and free from refined sugar – to make vegan, substitute the 2 eggs for a vegan egg alternative (available from Ocado). Serve with the rich, vegan chocolate sauce here and top with sliced bananas and a scattering of seeds.

Prep time: 10 minutes | Cooking time: 12 minutes

MAKES

Four

INGREDIENTS

For the batter

• 1 banana, peeled
• 2 eggs (or vegan egg alternative)
• 1 tbsp honey or maple syrup
• 2 tbsp self-raising gluten-free flour 
• Oil, for cooking

For the chocolate sauce

• 1 tbsp honey or maple syrup
• 1 tbsp coconut oil 
• 1 tbsp cacao powder 

Topping suggestions

• sliced banana, seeds, and an extra drizzle of honey

METHOD

1. Mash the banana in a large mixing bowl. Add the eggs and honey and combine well with a fork. Mix in the flour. Leave the batter to rest for 5 minutes. 
2. To make the chocolate sauce, place the honey and coconut oil in a pan over a low heat. Once the coconut oil has melted add the cacao powder and whisk to create a silky sauce.
3. Heat a little oil in a non-stick frying pan, fill a ladle with the pancake batter and spoon into the pan. If your pan is large enough you can cook more than one pancake at a time. Cook on each side until golden then transfer to a warm place. 
4. Serve the pancakes with the chocolate sauce, banana and seeds. An extra drizzle of honey is optional but highly recommended!

https://www.telegraph.co.uk/food-and-drink/features/best-vegan-pancakes-recipes-try-make-2021/