Following a vegan diet? Our dairy and egg-free pancakes make use of simple ingredient swaps, so you can achieve both fluffy American pancakes or folded crêpes.
Whether you are celebrating Shrove Tuesday or enjoying a leisurely brunch, pancakes are a special treat, and there's no reason why you can't enjoy them if you're vegan or you have a dairy intolerance. With so many clever ingredient substitues becoming available, it's easy to acheive the same richness and texture without using eggs or milk.
We've rounded up our top five vegan pancake recipes, from thin French-style classic crêpes to decadent syrup-drenched stacks...
Get ready to flip with our fabulous free-from pancakes. These tasty classic crêpes are not only made without eggs or dairy, but also gluten! We've made a few easy ingredient substitutions by using hemp milk, egg replacer and gluten-free flour, which should all be available from most large supermarkets or health food shops. Serve the pancakes with lemon or orange segments and a drizzle of agave syrup, if you like. The pancake batter will keep for a few days if you store it covered in the fridge.
Tofu brekkie pancakes
If you prefer a thick, fluffier pancake, then this is also easily achievable without gluten, eggs or dairy. Use silken tofu, almond milk and buckwheat flour to enrichen the batter while mixed spice, lemon juice and vanilla extract provide flavour. Drenched with maple syrup and stacked with fruit and toasty nuts, these make a tempting treat if you want to indulge a little.
Vegan tomato & mushroom pancakes
If you prefer savoury pancakes, our veg-topped pancakes are a perfect brunch or dinner option. We've used soya milk in the batter to achieve a beautifully crisp texture, while soya cream gives the tomato and button mushroom topping a luxurious silky quality. These pancakes are versatile, so you could also try making them into a dessert with sliced bananas and pecans.
Make this fruity pancake tower of temptation for a protein-packed breakfast. Delivering a hefty 29g of protein per serving, it is also a great recovery dish following exercise. We've made the batter using ground flaxseed, almonds, mashed banana, soya milk and quinoa flour so it is both vegan and gluten-free. Sandwich the layers together with delicious homemade blueberry chia jam and coconut yogurt, then finish your masterpiece with a scattering of nuts, seeds and fresh berries.
Coconut & banana pancakes
Give your pancakes a tropical twist with a tangy passionfruit and banana topping. Kids can help to make the super simple batter, using coconut milk as a special ingredient. Take care with flipping as they are a little more delicate than egg-based pancakes.
Check out more free-from pancake recipes...
Do you use any other ingredient swaps for vegan pancakes? Leave a comment below...