Whether you're a thick sweet American Breakfast Pancake lover, or more for the traditional flat Pancakes we do in the UK, your vegan friendly pancake day toppings are one of, if not the most important part!
I have taken an internationally recognised champion of pancake toppings, maple syrup, and given it a spruce, 3 ways.
But first, you'll need to know how to make your pancakes:
Vegan American Breakfast Pancake Recipe
- 2 tbsp Billington’s Fairtrade Golden Granulated Sugar
- 1 tsp Barkat Gluten Free Baking Powder
- pinch of salt
- 150ml/ soya milk (or plant milk of your choice)
- ¼ tsp Taylor & Colledge Organic Vanilla Bean Extract
- 4 tsp Oil, for frying
1. Add the flour, sugar, baking powder and salt to a mixing bowl and make a little well in the centre. Gradually pour in the soya milk, then add the vanilla extract, making sure to whisk as you go along, until you have a smooth batter
2. Heat oil in a non-stick pan and once hot, add a layer of desired thickness of the batter to the bottom and gently tilt the pan round and around until the batter is in a pancake shaped circle. If you have a small frying pan, you can tilt it around to the edge. If you are using a regular sized frying pan you'll make the batter layer too thin if you tilt it to the edges.
Vegan Flat Pancake Recipe
140g Doves Farm Organic White Flour
- 200ml Soya Milk (or plant milk of your choice)
- 1 tsp sugar (optional)
Add the flour and salt to a mixing bowl and make a little well in the centre. Gradually pour in the soya milk, making sure to whisk as you go along, until you have a smooth batter
Heat oil in a non-stick pan and once hot, add a thin layer of the batter to the bottom and tilt the pan round and around until the batter is in a pancake shaped circle.
As the batter heats and firms up, keep an eye out for when the texture becomes more solid. Grab a spatula and take a peek at the underside. If it’s a golden-brown colour, you’ll now need to flip your pancake, remember to film it in case you get it amazingly right or spectacularly wrong – although, you can use the spatula to turn it over, to keep your kitchen clean.
Tahini & Cinnamon Maple Syrup Recipe
The easiest one of the already easy recipes bunch and my personal favourite of mine, as I adore everything cinnamon. The tahini gives it a nutty flavour, that works so well with the sweetness of the maple syrup. This one is definitively a must try.
1. Add all ingredients together in a bowl and mix.
2. Store in air tight container for up to 3 weeks.
Coffee Maple Syrup Recipe
This one is a little more challenging, and requires your undivided attention, as to not burn it. But, if you're a fan of coffee flavoured treats, it's worth the effort.
This recipe also uses Fairtrade coffee, (which we would always advocate anyway), so you'll be helping to celebrate Fairtrade Fortnight too!
1.Combine the syrup and coffee in a small saucepan over medium-high heat.
2. Cook the mixture whisking vigorously, until the mixture comes to a boil.
3. Reduce the heat to medium-low
4. Cook for 10 minutes, stirring a few times.
5. Strain through a sieve, then skim any foam off the top.
6. Serve warm over your pancakes!
Rosemary Maple Syrup Recipe
This one surprised me, and I tried it for a friend who is actually named Rosemary. It's has a really interesting flavour, almost floral, and I imagine would also go really well with your vegan bacon on a Sunday morning.
4 sprigs or fresh rosemary
170g St Lawrence Gold Maple Syrup
1. Pour maple syrup into a microwave safe bowl and add the sprigs of rosemary.
2. Microwave for 30 seconds (based on high setting, 800w - you may need to adjust this based on the microwave you use)
3. Remove from microwave with oven gloves or safety handles - don't burn your hands on the bowl, sugar-y things can become really hot, really fast!
4. Serve on your pancakes!
Let us know your favourite, and tag us in your pics on social media: @eighthdayveg
Share this post
- 0 comment
- Tags: Dairy Free, Dairy Free Recipe, fairly traded, fairtrade, Vegan, vegan breakfast, Vegan Dessert Recipe, vegan recipe