I’ve posted a few pancakes recipes on the blog, including some of our all-time favourites like Apple Cinnamon, Banana, and Blueberry pancakes. However, I’ve never got round to posting our favourite crepe recipe. It’s high time that I put this right, especially as it’s Shrove Tuesday tomorrow!
It’s a common misconception that eggs are an essential ingredient in pancakes. I’ve been making eggless pancakes for years, and I’ve not had one pancake fail yet! If anything, I find the vegan crepes are more robust than the traditional ones. I’m one of those people that’s utterly rubbish at flipping pancakes, so I much prefer a slightly more robust batter that can easily be flipped over with a slotted turner.
These crepes are delicious served as a dessert or treat. The traditional way to serve them is with lemon and sugar. You could use ‘regular’ (cane) sugar, but my all-time favourite is coconut sugar. It has the most beautiful, caramel-like flavour which works so well in crepes. As an added bonus, unlike cane sugar, it’s low GI and nutrient-rich. It contains B vitamins, potassium, magnesium, zinc and iron!
Lil’ L loves to serve his crepes with a drizzle of Sweet Freedom Choc Shot. We tried Choc Shot for the first time last month when it arrived in our subscription box from The Vegan Kind, and it’s been a huge hit with the family! While it tastes totally decadent, I was pleased to find that contains only natural ingredients, is free of cane sugar and low GI ♥
These crepes are also delicious served for breakfast. My all-time favourite filling is a sprinkling of chopped walnuts, ground golden linseed, finely sliced fresh banana, and a drizzle of home-made chocolate sauce or Choc Shot. It feels like such a “treat breakfast”, but it’s super healthy too!
Makes 6 large pancakes
Hands on time: 15-20 minutes Ready in 15-20 minutes
180g / 6½ oz / 1¼ cup plain (all purpose) flour (I use ½ white & ½ wholewheat / chapatti flour) (If you need to make gluten-free crepes, check out this recipe)
1 tsp baking powder
¼ tsp salt
240ml / 8 fl oz / 1 cup soya milk
160ml / 5½ fl oz / 2/3 cup water
1 TBSP rapeseed (canola) oil (or other neutral tasting oil), plus ½ TBSP extra for frying
1 TBSP maple syrup (or agave nectar / Sweet Freedom)
1 tsp vanilla extract
Sift the dry ingredients into a bowl or large jug. Make a well in the middle, add the wet ingredients and whisk until thoroughly combined. Leave to rest for a few minutes (this can happen while the pan is heating).
If possible, use two large non-stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium high. (On my electric hob, I pre-heat the pan on 7, then reduce it to 6). Test the pan is hot enough by flicking drops of water into it. If they sizzle, the pan is ready. Pour in 1/3 cup of batter and swirl to thin out. When the batter has firmed up and the underside is lightly browned (about 1½ minutes), carefully flip and cook for a further 30 seconds or so. Place in a low-heated oven to keep warm while you cook the remaining pancakes.
Add your favourite toppings and serve.
For a dessert or treat, try freshly squeezed lemon juice and sugar (coconut sugar is especially good!), or chocolate sauce (e.g. Choc Shot). For a yummy, decadent (yet super healthy!) breakfast, we love to fill the pancakes with a sprinkling of chopped walnuts and ground golden linseed, finely sliced fresh banana, and a drizzle of chocolate sauce ♥
The batter can be made in advance and stored in the fridge for around 24 hours. It will thicken up, so whisk in extra milk until you have a pourable batter.
Any leftover pancakes can be stored in the fridge. Gently heat through on the hob or in the microwave before serving.
Happy Pancake Day everyone! ♥ xx
Do you celebrate Shrove Tuesday (fondly referred to as ‘Pancake Day’)? If so, what’s your favourite toppings? For me, just for this day, it has to be the traditional lemon and sugar! 😛