Vegan English Pancakes

By Ellie

8 Person

21 Minutes

124 Calories

Foolproof Vegan English Pancakes. Quick & easy to make & great for dessert or brunch! They are beautifully freckled and so good straight from the pan, served glistening with fresh lemon juice and sugar. The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.

Ingredients

1 tsp. vanilla extract
2 tbsp. mild olive oil , plus extra for frying
420mls / 1¾ cups milk of choice *
9 tbsp. aquafaba , (liquid from a can of chickpeas)
¾ tsp. baking powder
¼ tsp. salt
210g / 1½ cup all purpose flour , plain flour in the UK

Method

01

Add the flour to a large mixing bowl along with the salt and baking powder. Mix to combine them.
02

Add the aquafaba, oil, and vanilla, then gradually add the milk whisking as you go to work out any lumps (a few little tiny ones won't hurt). Once all the milk has been added and the batter is smooth, set aside and leave to rest for at least 10 minutes. Do not use a blender to mix the batter. Over-mixing will affect the texture of the pancakes.
03

Heat a large non-stick frying pan or crepe pan (mine is 10 inches wide - if you use a smaller one you will get more pancakes, a larger one a few less) over medium-high heat until very hot, then add a drop of oil and swirl it around the pan to coat. The better your pan the less oil you can get away with using.
04

Pour into the middle of the pan, enough batter to coat the bottom of the pan. I have a large frying pan and needed just less than ½ a cup. You need to do this quickly, then lift the pan off the heat and swirl it so the batter coats the entire bottom of the pan.
05

Leave the pancake to cook for between 30 seconds to a minute. Turn back a little outside edge to look under and flip or turn it when lots of nice brown spots have appeared. Cook for a further 30 seconds to a minute until that side is spotty too then remove from the pan.
06

Repeat until all of the batter is used. If your pan isn't a great one like mine you will need to add a tiny drop of oil before cooking each one. I wipe the oil around my pan carefully with a piece of kitchen paper (be sure not to burn your fingers).
07

You can feed the pancakes to the waiting hoards as you cook them, or you can keep a plate in a very low oven and place each pancake in there as they are cooked so they keep warm until you are all done.

Related Tags

Vegan English Pancakes

4.3

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 124 Kcal
Prep Time 5 Mins
Cook Time 16 Mins
Total Time 21 Mins

02 Ingredients

1 tsp. vanilla extract

2 tbsp. mild olive oil , plus extra for frying

420mls / 1¾ cups milk of choice *

9 tbsp. aquafaba , (liquid from a can of chickpeas)

¾ tsp. baking powder

¼ tsp. salt

210g / 1½ cup all purpose flour , plain flour in the UK

03 Method

Step 1

Add the flour to a large mixing bowl along with the salt and baking powder. Mix to combine them.

Step 2

Add the aquafaba, oil, and vanilla, then gradually add the milk whisking as you go to work out any lumps (a few little tiny ones won't hurt). Once all the milk has been added and the batter is smooth, set aside and leave to rest for at least 10 minutes. Do not use a blender to mix the batter. Over-mixing will affect the texture of the pancakes.

Step 3

Heat a large non-stick frying pan or crepe pan (mine is 10 inches wide - if you use a smaller one you will get more pancakes, a larger one a few less) over medium-high heat until very hot, then add a drop of oil and swirl it around the pan to coat. The better your pan the less oil you can get away with using.

Step 4

Pour into the middle of the pan, enough batter to coat the bottom of the pan. I have a large frying pan and needed just less than ½ a cup. You need to do this quickly, then lift the pan off the heat and swirl it so the batter coats the entire bottom of the pan.

Step 5

Leave the pancake to cook for between 30 seconds to a minute. Turn back a little outside edge to look under and flip or turn it when lots of nice brown spots have appeared. Cook for a further 30 seconds to a minute until that side is spotty too then remove from the pan.

Step 6

Repeat until all of the batter is used. If your pan isn't a great one like mine you will need to add a tiny drop of oil before cooking each one. I wipe the oil around my pan carefully with a piece of kitchen paper (be sure not to burn your fingers).

Step 7

You can feed the pancakes to the waiting hoards as you cook them, or you can keep a plate in a very low oven and place each pancake in there as they are cooked so they keep warm until you are all done.

04 Author