Vegan pancake recipe

Author: Ella Mills - Recipe writer

Photographer: HFG staff

Try this delicious vegan pancake recipe.

Serves: 10

Time to make: 15 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 teaspoon baking powder
1 teaspoon chia seeds
1 tablespoon maple syrup
1 ½ cups plus 2 tablespoons almond milk
2 cups gluten-free plain flourall purpose flourX
½ cup Bircher MuesliGranolaX (or porridgeoatmeal, cookedX oatsoatmeal uncookedX)
2 tablespoons coconut oil, melted, plus 1 teaspoon extra for frying

Instructions

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1 Stir all the ingredients together with a pinch of sea salt to form a smooth, thick batter.

2 Warm the 1 teaspoon extra oil in a pan over a medium heat. Once the pan is hot and the oil has melted, spoon a large tablespoon of batter into the pan, using a wooden spoon to spread it out.

3 Cook the pancake on one side for 3–4 min until golden, before turning and cooking the other side for 2–3 min until cooked through. Remove and repeat until all the batter is finished (spray the pan in between with vegetable oil, if needed) to make around 10 pancakes. They’re best served hot, straight out of the pan.

Serving suggestion

Serve with either a squeeze of lemon juice and 1 teaspoon coconut sugar per pancake (add 63kJ), or a drizzle of maple syrup and a handful of blueberries (add 126kJ)

Nutrition Info (per serve)

Calories 170 cal

Kilojoules 712 kJ

Protein 2.4 g

Total fat 4.5 g

Saturated fat 2.9 g

Carbohydrates 29 g

Sugar 2.2 g

Dietary fibre 1.1 g

Sodium 39 mg

Calcium 59 mg

Iron 0.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.