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Menu Monday - Vegan Pancakes for Pancake day on Tues 13th February

Hoorah, Pancake day is tomorrow and lots of children will be requesting pancakes for supper! Finding a VEGAN pancake recipe that produces yummy pancakes has been a challenge over the years as my son is Dairy and egg intolerant, but NORA COOKS pancake recipe is great, so I had to share it with you. The pancakes are made with 6 easy pantry staples you probably have on hand right now, and made in 1 bowl, this recipe can easily doubled, tripled or even quadrupled.


Stack of Vegan Pancakes


Ingredients (Metric)

  • 188 g all purpose flour *see notes for options

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 2 tablespoons granulated sugar

  • 237 ml soy milk *or use almond, oat or coconut milk

  • 118 ml water

  • 2 tablespoons canola oil *may omit for oil free


How to make Egg and Dairy free Pancakes:

  1. First, whisk together the dry ingredients in a large bowl – flour, baking powder, salt and sugar.

  2. Pour in the non-dairy milk, water and oil.

  3. Stir with a large spoon until just combined. A few lumps are okay; mix them too much and the pancakes will be dense.

Heat a large griddle or pan over medium-high heat. Grease the pan with a little vegan butter or coconut oil and drop about 1/3 cup pancake batter onto the pan. Cook until bubbles form, flip and cook for another minute.


How to store

They will keep in the refrigerator for up to 5 days, wrapped or in a covered container. Simply reheat in the microwave or toaster oven until warm.

They also freeze very well. To freeze pancakes, let them cool completely, then stack them in a large ziplock plastic bag. Try to get most of the air out of the bag, close and freeze. To re-heat, pop them in a toaster oven or the microwave until warm.


Enjoy - Happy Pancake Day!



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