Hayley Fearnley

cruelty free beauty, veggie gal, alternative fashion blogger
Food | vegan

Vegan Pancake Recipe

March 3, 2017

Pancake day may have already passed, but that doesn’t mean you have to wait till next year to whip up another batch. Whilst they may be a little calorie dense, these vegan pancakes are still better than the bog standard recipe most people use as it cuts out the nasties like egg and milk. So, if you want to see how I made these babies, keep on reading!



  • 1.5 cups plain flour
  • 1.5 cups dairy free milk (I used rice milk as that what I had to hand)
  • 1 tablespoon caster sugar
  • 1/2 teaspoon baking powder (not to be confused with bicarb of soda, which I kept doing many a time whilst trying to hunt the stuff down on pancake day. I grabbed the last tub from tesco thankfully)
  • 1/2 teaspoon salt
  • 1/8 cup sunflower oil (or any oil of your choice would probably work just as well!)
  • 1/4 teaspoon vanilla extract (I used vanilla flavouring as it’s all I could find in my local sainsburys)

Now you’ve got all your ingredients, it’s time to move onto┬áthe directions! Overall, it’s really simple



  1. Sieve and combine all the dry ingredients into a mixing bowl (plain flour, baking powder, sugar and salt)
  2. Then add in the wet ingredients (milk, oil, vanilla extract)
  3. Now, grab a whisk and lightly whisk till the mixtures is just about combined. You don’t want to make the mistake I did on my first try and over whisk as it makes the pancakes really dense, whereas you want them light and airy.
  4. Heat a small amount of oil in a pan using a medium heat (I turned the hob to the fourth setting out of six), and then grab a ladle and add a ladle full of the mixture to the pan.
  5. Leave this to brown on one side and you should see bubbles forming on the top side, then flip it till browned on the other side too.
  6. Repeat this until all the mix has gone!


And there you have it! I love this recipe as it’s super quick and easy, and it also makes around 4-5 pancakes which is perfect if you’re cooking for yourself just like a student like me. I like to use a ladle as it means I get an even portion each time and all my pancakes end up around the same size. I then like to just keep it simple with lemon and sugar as I find after two pancakes, I’m full anyway so any extravagant toppings make me way too full!

If you do want to push the boat out though, you can go for swedish glace dairy free ice cream which tastes divine with pancakes, and some frozen berries heated up a little which allows the juices to start pouring out. Also, biscoff biscuit spread is even better, last year I had that with swedish glace and it was amazing, even if it was a little on the naughty side.


I’d love to know what your favourite toppings are in the comments below!


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