You better believe that is it more than possible to make delicious pancakes on Pancake Day, without using eggs. Vegan pancakes are quick, simple and effective to make and something I do sometimes once a week!
My little boy and I love to eat them stuffed with savoury fillings such as spinach and mushroom for lunch, as well as for a special weekend breakfast treat, with lemon and sugar. So I thought I’d share my two favourite recipes.
Vegan Pancakes with Lemon and Sugar
Vegan Savoury Pancakes with Spinach and Mushroom
175ml/6fl oz plant milk
175ml/6fl oz water
175g/6oz plain flour, sieved
2 tbsp chickpea flour (also known as gram), sieved
1 tsp baking powder, sieved
1 tbsp plain vegetable oil
Pinch of salt
Additional oil for frying
1. Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps.
2. Heat a small amount of oil in a frying pan until piping hot. Drain off any excess.
3. Pour enough of the batter mixture in to the frying pan to thinly cover the bottom. Fry on one side for about a minute. Loosen the edges with a spatula and flip. Fry the flip side for another minute or until done.
4. Remove from pan and keep warm in the oven on its lowest setting.
5. Add more oil to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up. Serve with your chosen accompaniments, sweet or savoury.
This recipe is taken from the Viva! Cookbook.
200g/7oz plain white flour
½ tsp salt
1 tsp baking powder
½ tsp bicarbonate of soda
75g/2¾oz vegan yoghurt
2 tbsp maple syrup
200ml plant milk
1 medium banana, mashed (optional)
2 tbsp sunflower oil
- Mix together the plain flour with the salt, baking powder and bicarbonate of soda.
- Mix together the plain yoghurt, maple syrup, plant milk and mashed banana (if using) and pour this into the flour, whisking well until you have a smooth, thick batter.
- To cook the pancakes, heat a drop of sunflower oil in a frying pan, swirl the oil around to cover the whole pan.
- Drop 2 tablespoons of batter into four places in the pan and cook over a medium heat until the underside of the pancakes are golden and bubbles have appeared throughout (about 30 seconds).
- Loosen the pancakes by shaking the pan and then flick each one over and cook for a further 20 seconds. Continue until you have finished the mix.
- Serve with fresh fruit and more maple syrup.
So what’s the problem with eggs anyway?
Some people say, why on earth don’t you eat eggs? Chickens just lay eggs don’t they? It doesn’t hurt them? Well I’m sorry, but they are wrong. At the very worse and most cruel are battery or caged eggs (usually the cheapest ‘value’ kind), where hens are crammed into inhumane, dirty, prison like conditions. And at the other end of the scale, undercover investigations by groups such as Viva! have shown, that even ‘happy eggs’ are no such thing, with lots of sick birds never seeing the light of day. You can read more about Viva!’s Happy Egg Company investigation here.
The difficulty that all these ‘types’ of eggs share, (and yes this includes Organic), is that all the males chicks born into the industry are surplus to requirements. Thousands of tiny baby birds are either gassed or macerated everyday, so you can enjoy that boiled egg.. whichever way you look at it, the main elements of this ‘food’ are cruelty and a complete disrespect for the value of life.