Vegan Pancakes

Pancake day is a pretty important culinary day in the British Calendar. Growing up in Southern Holland, this time of year would also be the time of carnival. All of my baby pictures include a fancy dress element each year for this great festival, and I have fond memories of when carnival fell on a school day and everyone would take to the streets to celebrate. While pancake day is no carnival, it’s a great excuse to make pancakes. And while I grew up in the pancake loving Netherlands, I’ve been in England so long now that I forget that we can have pancakes more than once a year. Every year, I remind myself of this and before I know it a year has passed and it’s pancake day again!

So some of you might’ve tried the amazing Canadian style pancakes I’ve posted before, which I would highly recommend for an indulgent fruity, chocolatey and sweet bacon experience. This year however, I decided to try going a bit more ethical and make vegan pancakes. My friend  Jeni made vegan pancakes when we were staying at hers a few weeks ago, and they were great! And while I don’t see myself being converted away from meat anytime soon, I can see the sense of taking the more ethical option if it’s available and if it’s just as tasty. I’m very happy with how these turned out and would make them again! The ingredients are are also things you’re more likely to have in the house, so there’s no need to go to the shops.
Considering there are no eggs in these pancakes, they still come out nice and fluffy. I used a good quality coconut oil in this recipe, and it gave the pancakes a lovely coconutty flavour! While I’d recommend this, feel free to substitute this with another oil if this is easier for you. 

I hope this provides you with some fresh inspiration for his great annual tradition and wish you all a happy pancake day!

Ingredients (for 6 pancakes, to serve 2)

  • 1 cup of plain flour (can be substituted for other types of flour)
  • 1 tbsp baking powder
  • big pinch of salt
  • 1 cup hazelnut or almond milk (or any dairy-free milk)
  • 2 tbsp melted coconut oil (or olive oil)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Oil for frying (coconut oil is recommended, but other oil can also be used)

How to make it…

  1. Start by mixing flour, baking powder and salt in one bowl. In another bowl, mix the milk, coconut oil, maple syrup and vanilla extract.
  2. Fold the dry ingredients in with the wet ingredients, and mix gently. It’s fine if there are still a few small lumps, but make sure not to overwhisk as these could leave your pancakes a little tough. Leave to stand for 5 minutes.
  3. Meanwhile, heat the oil in a non-stick frying pan at a high heat. When the oil is hot and starting to smoke a little, use a ladle to add the pancake batter to the pan. Use a spatula to stop the batter from spreading too much around the pan, moulding the pancake to the size of your choice. Turn after around 1-2 minutes, when you can see the sides of the pancake are cooked. Cook for a further minute, and then remove from the pan.
  4. Repeat for the remaining 5 pancakes, adding new oil to the pan as required.
  5. Decorate with toppings of your choice! Here, we’ve used raspberries, blueberries, chocolate (use dark or vegan chocolate) and maple syrup. Enjoy!

This recipe has been adapted from the ‘Cookies and Kate’ blog, and can be found at:


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