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How To Make The Best Vegan Pancake Recipe - For Perfect Pancakes Every Time

Being vegan doesn’t mean you have to miss out on pancakes! This quick and easy recipe produces a light and fluffy crepe style pancake, perfect served with your favourite toppings - from the classic lemon and sugar, to vegan maple syrup and fresh fruit! 



  • 200g plain flour
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • 425ml soy milk / alternative plant milk
  • 1 tbsp extra virgin olive oil / 1 tbsp vegan butter
  • 1 tsp vanilla extract



  1. Mix all the dry ingredients in a bowl.
  2. Add the milk, if the batter is too thick, add more milk until you get the perfect consistency.
  3. Heat a nonstick pan over medium-high heat and lightly coat with oil or some vegan butter if needed. Pour in a ladle of the batter, tilting the pan and spreading the batter around to cover the whole bottom of it.
  4. Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe. This is sometimes easier with a spatula.
  5. Cook 1 minute more until brown the other side of the crepe. Repeat with the remaining batter.
  6. They can be stored for about 5 days in the fridge or up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziploc bag.

Looking for more vegan inspiration? Try three of our favourite vegan recipes, including a creamy vegan mac and cheese, a zesty Mexican bean rice and a tasty vegan nut roast! 

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