AD. All opinions are my own.
If you're looking for a yummy breakfast option, something to make your next brunch extra special, or a fantastic recipe for Pancake Day, then you've come to the right place! These Vegan Pancakes are light, fluffy, delicious and super simple to make with only six ingredients.
Pancakes are one of my favourite things to have for breakfast, or as an occasional dessert option. They're so versatile in terms of what you can serve them with, so they're a great choice for families where everyone has their own favourites. This vegan pancake recipe is a great one to have on hand for those with dietary requirements, or if you find you've ran out of eggs!
To make these Vegan Pancakes, I have used Carnation vegan condensed milk alternative. It’s made with oat and rice flour, sugar and sunflower oil. Plus it’s also certified by the Vegan Society as suitable for anyone following a vegan diet. You can use this vegan condensed milk alternative to make many of your favourite Carnation recipes vegan.
How to make Vegan Pancakes
In a large mixing bowl I stirred together the self raising flour and baking powder. In a jug I whisked together the vegan milk alternative, apple cider vinegar, vegetable oil and Carnation vegan condensed milk alternative.
I poured the jug of wet ingredients into the bowl of flour, whisking as I poured, and mixed until the batter was combined and smooth. I spooned dollops of the mixture into a heated frying pan and flipped over when golden.
What can you serve the Vegan Pancakes with?
The pancakes are delicious with any fruit. I chose strawberries, bananas and cherries. Peaches, raspberries, blueberries, mango or pears would also be a great option!
You can also serve the pancakes with vegan creme fraiche or a vegan whipped cream.
Tips for making the Vegan Pancakes:
- Make sure you pour the wet ingredients into the dry ingredients, this is the best way to ensure a smooth batter and avoid lumps.
- Once you've made the batter, you must use it straight away. This is because the vinegar reacts with the baking powder to give the pancakes their rise, and over time the reaction fades.
- I have successfully frozen these pancakes once cooked and cooled down fully. I defrosted them overnight in the fridge and re-heated in the microwave.
- The Carnation vegan condensed milk alternative is available from Waitrose and Morrisons.
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer! Please note, these products are recommended by The Baking Explorer and not Carnation. I do not earn any money when you purchase Carnation products.
More vegan recipes...
For the pancakes
- 300 g Self raising flour
- 1 tsp Baking powder
- 3 tbsp Carnation vegan condensed milk alternative
- 1 tsp Apple cider vinegar
- 325 ml Vegan milk alternative I used unsweetened almond milk
- 2 tbsp Vegetable oil or melted vegan spread
- 2 Small bananas
- Fresh strawberries a handful
- 6 tbsp Carnation vegan condensed milk alternative
- Vegan creme fraiche alternative optional
- Put a large frying pan on the hob on a medium-high heat to warm up
- In a large mixing bowl, stir together the self raising flour and baking powder
- In another bowl or a large jug, whisk together the vegan milk alternative, apple cider vinegar, vegetable oil and Carnation vegan condensed milk alternative
- Pour the jug of milk mixture into the bowl of flour slowly, whisking as your pour, and stir everything together until a smooth batter is formed
- Add spoonfuls of the pancake mix into the warm frying pan, cook for around 60-90 seconds or until golden brown underneath, then flip over and cook for another minute or until golden brown
- Serve the pancakes immediately with the sliced fruit, a dollop of vegan creme fraiche and a drizzle of the Carnation vegan condensed milk alternative
If you like this, check out more of my Pancake recipes!
I'm linking this recipe up with Cook Blog Share.