We all love pancakes at home, so when I started developing ‘free from’ recipes for my little girl, I was determined to make a decent vegan pancake recipe for her. I put together this recipe a couple of years ago, but I have just made a little video explaining how to make them, so I thought I would publish it again.
If you are as keen on pancakes as I am, you might like my basic recipe for crêpes, this ‘free from’ version for paper-thin pancakes or maybe this list of great fillings for French pancakes. If you are after a savoury recipe, look no further: these galettes are free from dairy, eggs and wheat too.
I love this recipe because you can whip it up any day in minutes, with cupboard ingredients only.
These little beauties are free from eggs, dairy, wheat and are vegan. They are sweet and thicker than the paper-thin French pancakes (crêpes), but not quite as thick as American pancakes. We have been enjoying them with maple syrup, jam or fruit.
Mornings tend to be hectic around here, so I always get the dry ingredients ready before I go to bed as well as all kitchen utensils needed in the morning.
'Free From' Vegan Pancakes
Ingredients
- 1 cup gluten-free flour 150g, I use The Free From Fairy's blend
- 2 tablespoons potato flour 20g
- 1 tablespoon gluten-free baking powder 10g, I use Doves Farm
- Pinch of salt
- 3 tablespoons brown sugar 45g
- 1 ½ cup long life coconut milk 360 ml
- Sunflower oil to grease the pan
- Fruit maple syrup or jam, to serve
Instructions
- Place all the dry ingredients together in a large bowl and mix.
- Slowly add in the coconut milk, whisking constantly.
- Using kitchen towel, grease the pan with a little sunflower oil.
- Place the pan on a medium heat. When it is very hot, pour enough of the mixture with a ladle to form a 10cm circle and cook for a minute or two, until bubbles appear all over the surface of the pancake.
- Flip it using a wooden spatula and cook for another minute.
- Enjoy warm with your favourite toping.
Recipe Notes
You can cook the batch all at once and reheat pancakes (no oil needed in the pan) when you are ready to eat.
Once cooked and cooled, the pancakes will keep well in your fridge wrapped in cling film for a couple of days and can be frozen individually.
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Wow, these came out beautifully! So light!
Thanks Rebecca, they’re really nice pancakes and we have them often at the weekend.
These look amazing!!
Thanks Chloe. They’re really yummy!
Yum! The Peachicks love pancakes and these look fab! I do find the Coconut milk the best dairy alternative x
Me too! I think I would have used almond milk a fair bit too had Jumpy not been allergic to nuts. x
Hi Mel, can you email me one of your pictures for the Weekend Brunch Club round up piece? I can’t save directly from this post! It’s gingeybites@gmail.com 🙂
You can my lovely! Just give the photo a left click (or one finger click on MAC), then it will open in a new window and you can save xxx
Fab!! Got it now, thank you! 🙂
That video – oh my! Your kids are just TOO CUTE!! I’m sure the pancakes are lovely and all…but the kids stole the show I’m afraid. Is your son always that kind with his little sister…or is it just in videos?? Lovely to see Nathalie and Callum pop up at the end too. Eb x
He’s always (well, mostly) lovely to his sisters, bless him!
Oh I think that I may have to make these with my nephew and have these as a lazy breakfast treat just to ourselves #FreeFromFridays
They’re absolutely delicious! Let me know what you think if you ever try making them 🙂
Love the pancake recipe and really love the video:)
Thanks Monika! They love being on camera 🙂