Since I can remember this delicious crepe style pancakes vegan recipe has existed in our family. And now I make them for mine at the weekend, covering them in lemon and sugar, or a sweet syrup. It’s a simple three-ingredient batter mix, plus some butter for the pan, and whatever toppings you desire.
It took us some time, and some trial and error to find the right plant-based eggs and milk substitute. In the end, we chose soy milk and Orgran’s Vegan Easy Egg powder, which we also used in our vegan egg fried rice recipe. Also if you want to go for the lemon and sugar topping, use real lemons, you can’t beat it.
Just a note too, we’ve given the quantities of the ingredients for two people, just double them and you’ll have enough for four, and you’ll get approximately two pancakes each depending on the size of your pan.
Vegan Pancakes Ingredients
115 g plain flour
25 g vegan egg powder (quantity if using Orgran Vegan Easy Egg, equivalent to 1 egg)
1 1/4 Tbsp vegetable oil
120 ml water
285 ml soy milk
Vegan Pancakes Recipe
You should start by making the “eggs”, in a small bowl, add the egg powder you’ve weighed already, then the vegetable oil, and finally slowly pour in the water mixing with a fork until you have a smooth yellow consistency, without any lumps.
Now to make the pancake batter. In a large mixing bowl tip in the flour you’ve measured out, and then pour in the soy milk, 285 ml for 115 g of flour or 570 ml for 230 g of flour. Then finally give your eggs one last stir to make doubly sure there are no lumps and then pour the mix into the bowl as well. Using a whisk, thoroughly combine everything in the bowl until you have a smooth cream-coloured batter with no lumps of flour.
Heat a dinner plate-sized non-stick frying pan over medium heat, and once hot add 1/2 teaspoon of butter and swirl it around in the pan, which if warm enough should sizzle the butter as it melts. Now you can pour in enough batter to just cover the bottom of the pan, and the mixture should be no more than a few mm thick.
Watching the batter as soon as you can see the last of the raw mixture disappear and set you can flip over the pancake with a flat spatula. The cooked side should look yellow with a golden-brown pattern. Cook the pancake on its second side until it has the same finish and the thickest part of the pancake is no longer raw. Serve straight from the pan onto a plate and cover with your chosen tasty topping, such as fresh squeezed lemon and sugar, rolled into a delicious dessert or breakfast treat.
CREPE STYLE VEGAN PANCAKES
Ingredients
- 115 g plain flour
- 25 g vegan egg powder quantity if using Orgran Vegan Easy Egg, equivalent to 1 egg
- 1 1/4 Tbsp vegetable oil
- 120 ml water
- 285 ml soy milk
Instructions
- Start by making the egg mixture, combining 25 g vegan egg powder, 1 1/4 Tbsp vegetable oil, and 120 ml water, ensuring there are no lumps (for a 4-person egg mix use 50 g, 2 1/2 Tbsp and 240 ml quantities respectively)
- In a large mixing bowl, combine the eggs with 115 g flour and 285 ml soy milk (again you can double quantities for a 4-person batter), and whisk well making sure there are no lumps
- Heat a dinner plate-sized non-stick frying pan over medium heat, then add 1/2 tsp of butter, which should sizzle as you swill it around the pan and it melts
- Pour in enough batter to cover the bottom of the pan, no more than a few mm thick
- Once you can see no raw batter on the top side of the pancake flip it over and cook both sides until they are golden brown in places and there is no uncooked batter mix in the middle of the pancake
- Serve hot with your chosen toppings
Recipe FAQs
What Is the Best Plant-Based Milk for Vegan Crepes?
- Almond Milk:
- Almond milk is a popular choice due to its mild, slightly nutty flavor.
- It’s generally light in texture and pairs well with both sweet and savory crepe fillings.
- Almond milk works for most dietary preferences, including nut-free if you choose a nut-free version.
- Soy Milk:
- Soy milk has a neutral flavor and a creamy texture, making it an excellent all-purpose option.
- It provides good protein content, which can contribute to a tender and fluffy crepe.
- Soy milk is suitable for those with nut or gluten allergies.
- Oat Milk:
- Oat milk has a naturally sweet and oaty flavor that can enhance the taste of sweet crepes.
- It has a creamy consistency, adding richness to your crepe batter.
- Oat milk is often gluten-free, but check the label to ensure it’s safe for gluten-sensitive individuals.
- Coconut Milk:
- Coconut milk imparts a subtle coconut flavor, making it ideal for tropical or dessert-style crepes.
- It has a thicker consistency, so you may need to adjust the ratio with water for thinner crepes.
- Coconut milk is suitable for those avoiding nuts and soy.
How Do You Make Vegan Crepes without Lumps?
- Use Room Temperature Ingredients:
- Start with room temperature plant-based milk and other liquid ingredients. Cold milk can cause the melted vegan butter or oil to solidify, leading to lumps.
- Sift the Dry Ingredients:
- Sift the flour and any dry ingredients (like sugar or salt) into a mixing bowl. This step helps break up any clumps and aerates the flour, making it easier to incorporate into the liquid.
- Mix Gradually:
- Slowly add the plant-based milk to the dry ingredients, a little at a time, while whisking continuously. Start with just a small amount of liquid and create a smooth paste before adding more. This gradual addition prevents lumps from forming.
- Whisk Vigorously:
- Whisk the batter vigorously and continuously. Use a balloon whisk or an electric hand mixer if available. Pay attention to the edges and corners of the bowl to ensure no dry pockets remain.
- Check for Consistency:
- After adding all the liquid, check the batter’s consistency. It should be thin and pourable, similar to the consistency of heavy cream. If it’s too thick, add a bit more plant-based milk and whisk until smooth.
