Vegan Pancake Recipe

Us vegans can sometimes be a bit forgotten when it comes to celebrating cultural and national holidays. Never one to miss out, especially when it comes to grub we have created this tasty and simple vegan pancake recipe for you to join in the celebrations this Shrove Tuesday!

History

Shrove Tuesday, or Pancake Day, is the day that precedes Ash Wednesday which marks the start of Lent. The actual date changes every year as it’s determined by Easter. This year it’s Tuesday 13th February. The name Shrove Tuesday comes from the word “shrive” which means the absolution of sins through confession. The tradition originates from Christianity where people would try and be shriven before Lent by admitting their sins to a priest. The day became known as “Fat Tuesday” as people would try to use up all their fatty foods. Pancake Day itself came a lot later as a way of using up ingredients like eggs, milk and sugar. In the past families tried to use all the fattening foods from their cupboards so they wouldn’t be tempted to eat them during Lent.

Some argue that mixing these ingredients came from a pagan ritual but others say it’s a Christian tradition with each ingredient representing the four pillars of faith; eggs for creation, flour sustenance, salt wholesomeness and milk for purity.

Pancakes feature in cook books that date back as far as 1439 and the idea of tossing them dates nearly as far.

“And every man and Maide doe take their turne, And tosse their Pancakes up for feare they burne.”

Pasquil’s Palin, (1619).

Vegan Pancake Recipe

Vegan Pancake Recipe

Vegan Pancake Recipe

Pancakes

With so much history we certainly don’t wanna miss out, not to mention the fact that pancakes are delicious! So we’ve created this simple vegan pancake recipe for you to create at home. We’ve also whipped up some tasty fillings, some traditional and some not so traditional because we like to experiment here!

This recipe makes about 8 traditional English style pancakes that are crispy on the outside and spongey in the middle. If you want them to be sweeter add another tablespoon of sugar in the preparation process or keep them neutral so you can get creative with sweet and savoury fillings. This recipe is a simple one to follow at home and yields cushiony tasty results! Let us know what you think of this recipe in the comments below and tag us with the #veggievagabonds on social media!

Vegan Pancake Recipe

Ingredients
125 grams of plain flour

1 teaspoon of baking powder
¼ teaspoon of sugar
¼ teaspoon of salt
400ml of plant based milk of choice
1 teaspoon of oil
Oil for frying

Pancake method
1. Heat some oil in a pan on a low medium heat.

2. In a large bowl mix all the dry ingredients until fully combined.
3. Add the milk a little at a time and whisk.
4. Once mixed and the oil in the pan has heated up, use a ladle to pour one ladle-ful in to the pan. Tilt the pan to ensure the mixture covers the base and then let it cook for a while.
5. Using a spacelar make sure the pancake doesn’t get stuck and after a few minutes flip the pancake, or toss if you dare!
6. Allow to crisp up on both side to your preference and repeat to use up all the mixture.

Vegan Pancake Recipe
Weigh out 125 grams of plain flour
Vegan Pancake Recipe
In total measure out 400 ml of plant milk
Vegan Pancake Recipe
Combine all the dry ingredients then add the milk gradually whilst whisking
Vegan Pancake Recipe
Use one ladle-ful of mixture and tilt the pan to distribute it evenly

Pancake Filling Recipes

Garlic Mushrooms and Spinach

Vegan Pancake RecipeIngredients – makes enough for two pancakes
150 grams of mushrooms 
3 handfuls of spinach 
3 cloves of garlic
oil for frying 
salt and pepper to taste

Method
1. Heat the oil in a pan on medium low heat.
2. Add crushed garlic and fry until slightly golden.
3. Add the mushrooms and fry for a few minutes stirring occasionally. 
4. Add the spinach, salt and pepper and stir occasionally until the spinach has wilted. 
5. Distribute the filling in the middle of the pancakes, fold and enjoy!

Tofu, Mushroom and Edamame Bean

Ingredients – makes enough for two pancakes
150 grams of mushrooms 
150 grams of tofu
100 grams of edamame beans
Thumb size piece of ginger 
5 tablespoons of soy sauce 
Salt and pepper to taste 
2 tomatoes
3 cloves of garlic
Oil for frying – I used coconut oil

Method
1. Heat the oil in a pan on a medium low heat. 
2. Add the garlic and fry for a few minutes stirring occasionally. 
3. Add the tomatoes and fry until softened.
4. Peel the ginger and chop in to thin slices then add to the pan along with the 3 tablespoons of soy sauce, salt and pepper then stir to combine. 
5. Slice the mushrooms and add to the pan along with the edamame beans, stir occasionally for a few minutes. 
6. Add the tofu slices to the pan and cover.
7. Once the tofu pieces have cooked on one side flip them over and allow them to crisp up on the other side, sprinkle the remaining soy sauce on top.
8. Once the tofu pieces have cooked through distribute the mixture and enjoy!

Vegan Pancake Recipe

Vegan Pancake Recipe

Peanut Butter, Jam and Banana

Ingredients – makes two pancakesVegan Pancake Recipe
2 tablespoons of peanut butter 
2 tablespoons of strawberry jam
1 banana
3 tablespoons of golden syrup 

Method
1. Spread the peanut butter over the middle of the pancake.
2. Then spread the jam.
3. Slice the banana and distribute between the two pancakes. 
4. Drizzle the maple syrup over the pancakes.
5. Serve and enjoy! 

Traditional Honey and Lemon

Ingredients Vegan Pancake Recipe
1 Lemon
2 table spoons of algave nectar

Method
1. Squeeze the juice of the lemon on to the pancakes.
2. Drizzle the algave nectar over the pancakes as desired. 
3. Serve and enjoy!

 

 

What do you love to top your pancakes with? Let us know what you think of this recipe and what creative pancakes you create in the comments below and with the #veggievagabonds on social media! 

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