Flipping Delicious Vegan Pancakes (UK / Irish style)
Prep time
Cook time
Total time
This recipe is for a flipping’ delicious UK / Irish style vegan pancake. Somewhat sturdier than a French crepe and without the fluffiness of the cake-like American breakfast food. The type of traditional pancake that is eaten by the batch for breakfast, dinner and tea on Pancake Tuesday, the last day before Catholic Lent. Suitable for babies from 6 months onwards (baby-led weaning). Squeeze a lemon over it to keep it traditional or browse the topping suggestions for something more substantial.
Recipe type: vegan, sugar-free, baby-led weaning,
Serves: 12 small or 8 large
  • 2 cups soy or oat milk
  • 2 tablespoons ground flax seed
  • 1 cup spelt flour
  • ½ cup white flour
  • ¼ cup applesauce
  • 1 tablespoon olive oil
  • Vegetable oil, for the pan
  1. Gently heat a large pan over a low heat.
  2. In a medium sized bowl, whisk flax seed and soy or oat milk with a fork until some bubbles appear. Let sit for 5 minutes.
  3. In a large bowl, sift spelt and white flour together and make a well in the centre.
  4. Add applesauce, olive oil and 1 cup of milk-flax mixture to the flour and whisk with your fork, gradually drawing the flour into the applesauce, oil and milk. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add more of the milk-flax mixture if it is too stiff to beat.
  5. Add the remainder of the milk-flax mixture to loosen the batter up and whisk until everything is well incorporated. A few lumps are okay. You should now have pancake batter that is creamy in consistency.
  6. Turn the heat up to medium-high and heat until your pan is hot enough - see the tips if you are not sure.
  7. Swirl a tablespoon of oil around the pan and use a ladle to pour your batter onto the pan. Gently and quickly swirl the batter around the pan. Let the pancake cook undisturbed for at least 30 seconds until golden brown underneath.
  8. Ease a fish slice under the pancake, lift it and flip it over. The pancake should be lying flat against the bottom of the pan - no folds. Allow to cook for another minute or so before turning out onto a wire rack if serving later or a hot plate if serving immediately.
  9. The pancakes can be frozen for 1 month and can also be made a day ahead and gently reheated in a pan.
My favourite topping is a classic squeeze of lemon and a sprinkle of sugar but I have listed some vegan flavour combinations on the blog, that I turn to if I want something more substantial.
Recipe by Earth Picnic at http://earthpicnic.com/vegan-pancakes-uk-irish-style/