Egg Free Vegan Pancakes

Pancakes in our house are not just for Pancake Day but a Sunday morning ritual.

When Justine started following a vegan diet I wanted to prove that making vegan equivalents is possible and easy. I have been reading up on the science of baking and decided to try out a few recipes to get the best pancakes ever! This took a few attempts but now our pancakes are a much talked about subject, especially by our nieces and nephews.

We enjoy having a variety of toppings and provide a large selection when guests stay over. We have ventured past the traditional lemon and sugar. Fresh raspberries are great hit and we also use frozen berries simply heated in a pan. Justine often goes for peanut butter, vegan chocolate spread and sliced up banana. I enjoy a good syrup with pecan nuts and dried fruit. Agave syrup is a great low GI alternative to Maple Syrup. It’s also cheaper and has less sugar so compared to maple syrup it’s healthier for kids.

This vegan recipe makes a gloopy smooth batter. There is no need for eggs as the gluten in the flour is enough to make the batter hold together. We have tried this pancake recipe with other alternative milks. Almond milk has given us the best results, followed by soya milk. We tried with oat milk but found it is too sticky to make pancakes with.