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Vegan pancakes will rock your world – by Ben Martin

With tomorrow being Shrove Tuesday, a.k.a. Pancake Day, it would be tempting to think ‘I’ve made it this far, there’s no harm in buying some eggs and whipping up some pancakes’. But I’m here to urge you not to do that, beacuse if you do, you’ll miss out on the awesomeness that is vegan pancakes!

There are many, many recipes out there for vegan pancakes, but few are as easy as this:

  • 1 cup plain flour
  • 1 cup dairy-free milk
  • 1 tsp baking powder
  • Pinch of salt
  • Vegetable oil for frying
  1. Mix the flour, baking powder and salt together in a large bowl.
  2. Form a well in the middle and pour in the dairy-free milk. Whisk the flour and milk together until it forms a relatively smooth batter.
  3. Heat a little oil in a frying pan over a medium to high heat and ladle in a portion of the batter, tilting the pan to cover as much of the bottom as possible.
  4. Cook until the edges begin to brown and curl up (a few minutes) and then flip the pancake over to cook on the otherside.
  5. Repeat until all the batter has been used.

But what about arguably the best bit – the toppings? Don’t dispair! Vegan pancake toppings are at least as good as non-vegan ones, and I’d say even better. Here’s a list of suggestions for you to try:

If you prefer something savoury to start with, maybe try one of these options:

  • Garlic, mushroom and vegan cream cheese (available from Tesco, Sainsbury and health food shops)
  • Roasted vegetables
  • Pan-fried tomato and mushroom
  • Avocado and salsa


Vegan pancakes – by Katrina Miles

With it being Pancake Day, and taking part in the Great Vegan University Challenge, I wanted to discover a recipe for pancakes I could make without using eggs or milk.

I looked up a bunch of recipes online and there was a lot more options than I imagined. Check out these 24 recipes. But I combined a few recipes together, with the ingredients I already had in. I managed to throw together a mixture using my Breville mixer (because I’m a student without a blender or a hand whisk – money is tight – any spare cash is usually spent on booze!) So here is the pancake recipe I managed to create in under 15 minutes.

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For this recipe I used a measuring cup to measure out my ingredients, this is ideal for any recipe that uses ‘cup’ measurements.


  • 1 cup of oats (roughly 240ml)
  • 1 cup of dairy free milk (I used half soya and half coconut milk – because that’s what I had open in the fridge)
  • 1/4 cup flour (I just used plain flour)
  • 1 ripe banana
  • 2 teaspoons of baking powder
  • Pinch of salt
  • Spoonful of chia seeds (optional – I bought mine from Amazon)
  • Dash of oil for cooking


  1. Put all the ingredients into the blender (if using the Breville mixer, put the liquid in first to reduce sticking).
  2. Blend together and set aside.
  3. Heat some oil to a medium heat in a pan.
  4. Spoon a little of the mixture into the pan IMG_2911
  5. When the centre starts bubbling it should be ready to flip, but lift the edge to check the reverse side has browned.
  6. Flip and leave until cooked through.image2 1
  7. Serve however you like!
  8. (If you have any left over store in air tight container for 1-2 days)image3

You can read more about Katrina’s experiences of the Great Vegan University Challenge on her blog, The Lunchtime Club.