Basic Vegan Pancakes


Basic Vegan Pancakes

These pancakes are light and fluffy yet also crispy on the edges with caramelised chunks of banana throughout. You can fry them using 1tbsp coconut oil for a healthier option or even vegetable oil for a crispier edge. You could sub the spelt flour for buckwheat flour or oat flour however results may vary as I have personally not tried using those, and alternatively sub the flax egg for a chia seed egg. If you don't like/are allergic to almond milk you can also use soya milk, rice milk or coconut milk to give another hint of flavour. This recipe is flexible and I recommended you use it as a base recipe that you can easily change up depending on your dietary requirements or preferences. The most important thing is to ENJOY !!! 

[Yields 4-5 pancakes]

What you Need; 

75g spelt flour

1 tsp baking powder

1 flax egg (1tbsp flax seed with 3tbsp water

1 banana

120ml almond milk

1 tsp vanilla extract

1 tbsp of coconut oil / vegetable oil for frying


Prepare your flax egg by mixing 1tbsp of flax seed with 3tbsp of water in a small bowl, let this set in the fridge as you continue to prepare the rest of the pancake mixture

In a small bowl whisk together the spelt flour and baking powder, making sure they are both evenly mixed

In another bowl mash the banana with a fork until it doesn't contain any large lumps, then pour in the almond milk along with the flax egg and vanilla extract and whisk until smooth.

 Pour the dry ingredients into the wet ingredients and whisk together until a thick, smooth batter is formed. If the batter is too thick, you can add 1-2tbsp more of almond milk however without a thick batter the pancakes will not hold together well.

Melt the coconut oil or warm the vegetable oil in a frying pan over a medium heat. Then fry the pancakes for a few minutes per side until golden brown and crispy.

Sophie Earl