Easy Vegan Pancakes | Breakfast

Practise your flip to make our gluten-free pancakes. Buy hemp or coconut milk, egg replacer and gluten-free flour from supermarkets or health food shops.


• 125g gluten-free plain flour • egg replacer, equivalent to 1 whole egg, mixed with 2 tbsp water • 250ml hemp or coconut milk • sunflower or rice bran oil, for frying • lemon wedges and agave syrup or caster sugar, to serve


1 Put the flour in a bowl and make a well in the centre. Pour in the egg replacer and a quarter of the milk. 2 Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk. Once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using. 3 Heat a small non-stick frying pan with a splash of oil. When hot pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. 4 Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil to the frying pan as necessary. 5 Serve with a lemon wedge and agave syrup or sugar or filling of your choice. This mixture keeps for a few days if you store it covered in the fridge. Give it a good whisk before using.

Nutrition per serving (using hemp milk) Kcals 108 • fat 3g • saturates 0.3g • carbs 16.2g • sugars 0.7g • fibre 0.2g • protein 3.6g salt 0g

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