From oat and banana to pumpkin spice, here are our favourite vegan pancake recipes, perfect for pancake day, weekend brunch or any day of the year

Words Miriam Carey

Delicious Vegan Pancake Recipes

Pancake Day is a national joy. As a country we can’t get enough of the brunch food and we think everyone should be able to enjoy tucking into a stack of pancakes, whether vegan, dairy-free, gluten intolerant or cutting back on sugar. On this note, we’ve tracked down a few of our favourite, fail-safe vegan pancake recipes. 

The first is from Get the Glow’s Madeleine Shaw who substitutes flour for oats which adds great texture. Topped with strawberries and maple syrup these make a delicious sweet treat. For something a little more wintery, try the second of our vegan pancake recipes from Vegan Comfort Classics, which includes real pumpkin purée spiced with cinnamon, nutmeg, allspice and ginger – perfection. Finally, we looked into buckwheat vegan pancake recipes and tracked down the buckwheat pikelet, straight from New Zealand, as found in Vegan Goodness. Enjoy! 

Vegan Oat and Banana Pancakes with Strawberry and Lemon Compote

Preparation time: 15 mins

Serves 2

Ingredients

100g oats
1 tsp baking powder
pinch of salt
½ tsp ground cinnamon
1 ripe banana
150ml almond milk
1 tsp vanilla extract
coconut oil or butter, for cooking
honey or maple syrup, for serving (optional)

Strawberry and lemon compote
200g strawberries
grated zest and juice of ½ lemon
1 tbsp runny honey

Method

Grind the oats down to a flour in the food processor then tip into a bowl and mix with the baking powder, salt and cinnamon. 

Place the banana, milk and vanilla in the food processor and blend until smooth. Pour the wet mixture into the dry mixture and stir until fully combined. Let this sit in the fridge while you make the strawberry compote.

Roughly chop the strawberries and place them in a small pan with the lemon zest and juice and honey and let it simmer for 10 minutes.

About 5 minutes before the strawberries are done, heat 1 tablespoon of coconut oil or butter in a frying pan. Grab a few tablespoons of the batter and fry in the pan for a few minutes, then flip over and cook for a further minute until cooked through. Repeat with the rest of the mixture.

Serve the pancake with a dollop of compote and extra honey or maple syrup, if needed.

Recipe from Madeleine Shaw, Ready Steady Glow, published by Orion, £9.50

Pumpkin Spice Pancakes

Preparation Time: 35 minutes

Makes: 10 Pancakes

Ingredients

130 g plain flour
65 g wholemeal flour
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
115 g pure pumpkin purée
2 tablespoons maple syrup, plus extra to serve
350 – 475 ml non- dairy milk
2 – 3 tablespoons vegan butter, for frying

Method

Heat a non-stick pan or stovetop griddle pan over a medium-low heat and preheat the oven to 90°C/200°F/lowest possible Gas Mark. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.

In a bowl, combine the flours, baking powder, salt and spices together with a whisk or fork. Add the pumpkin purée and maple syrup. Start by adding 350 ml/12 fl oz of the non-dairy milk and stir together until the batter is well combined. It should be the

consistency of a smoothie. You can thin it out a little more with milk if you prefer thinner pancakes.

Lightly butter the pan or grill pan with vegan butter. Scoop out approximately 60 ml/2 fl oz batter for each pancake. Once the batter starts to bubble all around the pancake and the edges are slightly cooked through, then flip. Cook for approximately 2 – 3 minutes on each side. Be sure to adjust the heat as you go, as the pan will get really hot halfway through. Keep the cooked pancakes warm in the oven until all are ready.

Serve with more vegan butter and maple syrup!

Recipe from Vegan Comfort Classics by Lauren Toyota, published by Penguin Random House, £16.99

Buckwheat Pikelets

Makes 12 pikelets (little pancakes)

Ingredients

130 g buckwheat flour
1 tablespoon psyllium husk
2 tablespoons granulated (raw) brown sugar (demerara)
1 teaspoon baking powder
a pinch of sea salt
1–2 teaspoons ground cinnamon
250 ml nut milk of your choice
coconut oil, for frying

For the toppings (optional):
maple or date syrup, banana, berries, poached fruit, coconut, nuts

Method

Place a frying pan over a medium heat.

Place all the dry ingredients in a bowl and then whisk in the milk.

The mixture will thicken after a couple of minutes. This is the psyllium husk working its magic. If it gets too thick, add a little more milk or water and whisk it in. Melt a little coconut oil in the bottom of the pan and dollop tablespoon sized blobs of pancake mix into the pan. I like to do 3 at a time so that I still have space to flip them. When little bubbles start to appear and then pop, loosen the bottom of the pancakes from the pan using your spatula and then flip.

Allow to cook on the other side for about 2–3 minutes until golden. You can see when they are cooked as they stop rising and the edges no longer look wet.

Remove the pancakes from the pan using the metal spatula and place on a plate. Repeat until you have used up all of the mixture. Serve on a plate with toppings of your choice.

Extracted from Vegan Goodness by Jessica Prescott, published by Hardie Grant, £15, Photography © Jessica Prescott