Who else gets stupidly excited for Pancake Day? It’s almost as though you can only eat crepes one day a year. Don’t worry, I won’t judge you if you do decide to eat these vegan crepes every day!
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Servings: pancakes
Equipment:
Ingredients:
- 200 g White spelt flour or use plain flour
- ½ tsp Baking powder
- 400 g Oat milk
- 2 tbsp Agave or maple syrup
- 1 tbsp Rapeseed oil
- ½ tsp Vanilla bean paste
- Pinch Salt
- Vegan butter for frying the pancakes
Instructions:
- Sieve the flour and baking powder into a mixing bowl
- Stir in the salt
- Gradually whisk in all of the remaining ingredients (apart from the butter for frying) until fully incorporated.
- Place your frying pan on a high heat. Once it's warmed up, drop in about 1/2 tsp of vegan butter. Let it sizzle and melt. After melting, remove any excess butter from the pan by pouring it in to a ramekin (save this for the next pancake).
- Drop in a small amount of the pancake mix into the pan. It is easiest to do this with a ladle or with a measuring jug.
- Swirl the mix around the pan as quick as you can so that it spreads evenly.
- Leave it to cook on the bottom until you start to see bubbles forming in the middle, as if the pancake is lifting off the pan, or when you can see that the bottom is browning by peeking under the edges.
- Run a spatula around the sides of the pancake to ensure it isn’t stuck and then FLIP IT, or turn it over with your spatula…depends on how brave you want to be!
- Once the other side is browned slide it on to a tray, which you can either keep in a low temperature oven until all the pancakes are cooked, or just plop it straight on to a plate and eat as you go – I won’t judge.
- And…repeat!
Notes
Top Tip: Make sure you only put a small amount of mix in the pan for each pancake, just like you would with egg crepes. The idea is to have super thin crepes, just like the French. Thick fluffy American pancakes have their time and place, but pancake day…nah, not then.
Vegan crepe serving suggestions
There are many elaborate fillings that you may find traditionally served up with crepes, like hazelnut spread or creamy mushrooms, but for me, they are the perfect base for simple fresh ingredients like lemon with a drizzle of syrup. Here are some other great vegan crepe topping recommendations:
- Banana, blueberry, and maple syrup
- Honea Butter (the best thing you will ever put in your mouth – thank me later)
- Strawberry and Oatly Cream
If savoury floats your boat, add in some fresh or dried herbs to the mix. For a topping, I love making creamy mushrooms using a spot of brandy, mustard, paprika and lashings of Oatly cream! If you haven’t tried any Oatly products before, then you must!
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