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Vegan Pancakes

Vegan Pancakes

The following article will provide you with some easy recipes for making three different types of vegan pancakes.
Girija Shinde
There is a popular misconception that vegan pancakes do not taste as good as the normal ones. However, this is completely wrong. Vegan pancakes are as tasty as the other pancakes. You can see it for yourself by trying any of the following easy recipes from scratch. Also, these pancakes contain about 156 calories, which is comparatively less than pancakes containing eggs.
Basic Vegan Pancakes
  • 10 fl. oz. water
  • 4 fl. oz. soy milk
  • 8 oz. unbleached white flour
  • 1 oz. caster sugar
  • 1 oz. soy flour

Firstly, sift sugar, soy flour, and unbleached flour together and set aside. Take a bowl and add water along with the soy milk to it, mix well, and then gradually add in the dry ingredients. Mix well after each addition until the batter reaches a pouring consistency. Take a skillet, heat oil until very hot. Drop about 3 tablespoons of the batter into the pan and tilt the pan immediately so that the batter spreads evenly. Cook the batter until bubbles appear on the surface. When they do, toss the pancake. If you are not able to toss it, simply flip it with the help of a spatula. Cook from other side also until the sides of the pan are speckled with brown spots. Sprinkle with sugar and lemon juice. Serve hot.
Vegan Pancakes without Baking Powder
  • ½ cup soy milk
  • ½ cup flour
  • 7 tsp. margarine
  • ⅛ tsp. pure vanilla extract
  • Dash of salt
  • Powdered sugar
  • Fruit
  • Vegetables
  • Freshly squeezed lemon juice
  • Maple syrup

Preheat the oven to 400 degrees. Also, place an iron pan or a 10" cake pan in the oven. Add in salt, soy milk, flour, fruits, and vanilla. Mix well until the batter is thin with a creamy texture. Spread margarine to the heated pan and pour the batter into the pan. Bake for about 20-25 minutes, until the pancakes turn brownish and puff up. When done, remove from the pan and cut into wedges. Add the toppings and serve warm.
Vegan Pancakes without Soy Milk
  • 2 cups all-purpose flour
  • 1 cup pumpkin purée
  • 3 tbsp. brown sugar
  • 2 tbsp. vinegar
  • 2 tbsp. vegetable oil
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. salt

Add pumpkin, oil, and vinegar in a bowl and mix well. In another bowl, mix brown sugar, allspice, flour, cinnamon, baking powder, salt, baking soda, and ginger together. Mix well and then add this mixture to the pumpkin mixture. Now heat a lightly greased skillet or griddle over medium high heat. Scoop ¼ of the batter onto the pan for each pancake. Cook until browned on both sides. Serve hot.