Vegan Pancakes

Is pancake day is the best day of the year? How do you like yours? The classic lemon and sugar? Rolled up with chocolate spread? Or filled with something savoury like wilted spinach and cheese. We love this simple crepe recipe that happens to be egg and dairy free.

Liz x

Ingredients (serves 4)

  • 1 mug of flour
  • 1 tsp sugar
  • 1 tsp baking powder
  • a pinch of salt
  • 2 tsp olive oil
  • 1 & 1/2 mugs oat milk
  • dairy free butter for frying
  • fillings of your choice


  1. Measure the flour, salt, sugar, baking powder and olive oil into a mixing bowl.
  2. Whisk whilst slowly pouring in the milk until you have a smooth batter. Let the batter rest for 20 minutes before frying or you can even make it the night before and keep it in the fridge overnight.
  3. Use a cast iron or non stick pancake pan for best results. Heat the pan to medium-high and add a tsp of butter. Let the butter melt and tilt the pan back and forth to spread the butter evenly around the base. Add a ladle of the batter to the pan and tilt it again to swirl the batter into a thin, even layer.
  4. Cook on the first side for a couple of minutes or until golden brown underneath. Then carefully flip the pancake and cook on the second side for another minute.
  5. Repeat until you have used all the batter and enjoy with your choice of fillings. Our favourite? A squeeze of fresh, organic lemon or blood orange and a small sprinkle of raw cane sugar.

2 Replies to “Vegan Pancakes”

  1. I found a vegan pancake recipe online years ago and they were not only very nice but the first pancakes I have ever made that didn’t fall apart! I could even flip them! But this looks different and interesting so I will give it a go. Always good to have a change and choice.
    I make Staffordshire Oatcakes a few times a year (Elizabeth David’s recipe but using soya milk, replacing a little of the fine oatmeal with pinhead and frying in coconut oil) instead of savoury pancakes. I freeze any I don’t use (layered between baking paper) then I have an almost work free meal available anytime by just defrosting some, rolling them around some defrosted GEO spinach or chard or sauteed mushrooms and some soft cheese, sprinkling a bit of cheese on top and baking. Tomato, cheese or mushroom sauce optional.
    I’d love a really good vegan tortilla recipe if you have one. I usually combine a couple I found online (using a mixture of soft tofu and chick pea flour rather than one or the other and mixing with soya milk). I have been known to add onions and other veg!! And I sometimes cook it in the air fryer rather than a frying pan.

  2. That sounds lovely, thanks for the inspiration. I do a chickpea flour tortilla with potatoes, onions and peppers, a bit of smoked paprika… quite regularly. I’ll share my recipe soon. It is very simple and involves a lot of lovely olive oil. Yum!

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