Pancakes - Sweet or Savoury

kid friendly
quick meals, fast feeds
cheap as chickpeas
1 spoon difficulty rating

20 mins for a batch

Serves:

3.95238
Average: 4 (21 votes)
Pancakes - Sweet or Savoury

This basic recipe makes great breakfast or dessert pancakes, sweet or savoury. If you want thicker pancakes - American or Scotch style - just reduce the liquid a little. Try using 120ml/½ cup each of soya milk and water instead of 175ml/¾ cup. It is easier to make something too thick and thin it down than the other way round!

 
Top tips

  • Gluten-free flour and baking powder works in this recipe (the rest of the ingredients are already GF) 
  • Chickpea (gram or besan) flour is already GF and is widely available from bigger branches of most supermarkets; ethnic shops like Indian grocers; health food shops. It's pretty cheap! Elephant, Natco, Tesco, and Dove's Farm are some of the brands on sale 

Ingredients: 

DRY INGREDIENTS

  • 175g/¾ cup plain (all-purpose) flour, sieved - we like to use 50:50 wholemeal and white flours. However you can use all white or all wholemeal too. If you only have SR flour reduce the baking powder by half
  • 2 tbsp chickpea flour, sieved - also known as gram or besan flour. Don't skip the sieving, it's really hard to get the lumps out otherwise!
  • 1 tsp baking powder, sieved
  • Pinch of salt
  • Additional oil for frying 

 

WET INGREDIENTS

  • 175ml/¾ cup soya or other plant milk +175ml/¾ cup water + 1 tbsp vegetable oil 

 

Serving suggestions:

Sweet

  • Syrup - date, maple, agave, fruit (eg Sweet Freedom), brown rice or golden
  • Sugar and lemon juice
  • Fresh fruit with natural soya yogurt, jam and syrup as above - eg banana, strawberries, blueberries...
  • Fresh fruit with chocolate sauce - see website for an easy vegan choc sauce recipe!

 

Savoury

  • Stir fried veg with tofu
  • Ratatouille (aubergine, courgette & tomato stew) with optional grated vegan cheese
  • Fried spinach & mushrooms with garlic and soya sauce
  • Spice dahl with spinach and potatoes
  • Basically, the list is endless. - but try pouring one of our lovely quick sauce recipes over the stuffed, rolled up pancakes - such as the vegan cheezy sauce...

Method: 

1. Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps. Add dry ingredients first then add liquid gradually.

2. Heat the frying pan and then add a small amount of oil (a hot pan makes better pancakes). Drain off any excess (or use low-cal spray, as above).

3. Pour enough of the batter mixture in to the frying pan to thinly cover the bottom. Fry on one side for about a minute. Loosen the edges with a spatula and flip. Fry the flip side for another minute or until done.

4. Remove from pan and keep warm in the oven on its lowest setting.

5. Add more oil/spray to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up. Serve with your chosen accompaniments.

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Comments

amazing my vegetarian son didn't know the difference!

These pancakes are lush. Just had them with vegan chocolate sauce. Both will become a regular in my repertoire

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