Vegan Pancakes

15 minutes



Vegan Pancakes
We know there are 1000’s of pancake recipes out there, however, we’ve been tweaking and testing this recipe for over a year. Every ingredient combines to achieve the fluffiest tasty pancakes we have ever made.

Vegan Pancakes


Mix all of the wet ingredients together and allow to stand for 10 minutes.

This enables the flaxseed to slightly thicken the wet mixture which helps to stop your pancakes from sticking together and adds body and structure.

In a mixing bowl, add the wet ingredients to the dry and mix with a wooden spoon.

If there's some tiny lumps don’t worry, it more important not to over mix add you don’t want to overwork the gluten in the flour as this will make your pancakes chewy.

Allow to stand for 5 minutes while you heat your pan over a medium heat.

Rub the pan with a little oil to stop your pancakes from sticking.

Ladle small quantities of batter into your pan, flip when they have slightly browned and bubbles have formed.

Cook for a further 1-2 minutes.

Serve with maple syrup, fresh fruit or compote.


Dry mix


1/2 cup self raising flour

1/2 cup plain flour

1Tbsp Baking powder

1/4tsp Bicarb

1/4 tsp salt

Add all to a bowl and whisk lightly to air-ate the mixture.

Wet mix


1 cup plant-based milk ( note oat milk will make your pancakes heavier.)

1/2 tsp vanilla extract

1Tbsp finely ground flaxseed (milled if you can get it)

1Tbsp vegetable oil

1Tbsp maple syrup