Breakfast: Vegan Pancakes

So for years I have absolutely loved pancakes, and usually I use to just buy premade ones from the shop because it was easier – but then I became intolerance to dairy products.

Honestly you’d be surprised how many products on the shelves contain dairy! And I’m not just talking about lactose. When people hear you have an intolerance to dairy products they assume lactose, however, there is also a protein in dairy products that is widely used and it’s one a lot of people, especially people trying to lose weight are familiar with and it’s whey protein.

Whey protein happens to be a key ingredient in a lot of products as well as an ingredient in most store bought pancakes.

I remember the first time I found dairy free pancakes in the Free From section in my local supermarket I was so excited and OMG they were as tough as cardboard. I had to drown them in topping just to make them edible and I choked on them several times.

So I’ve tried a number of recipes over the last year trying to find the perfect pancake recipe, that one doesn’t taste like crap and two isn’t dry as fuck. Most of this process has been looking at what works and what doesn’t work, and finally I figured it out. It’s quick, it’s easy and it’s so, so yummy.


  • 40g Plain Flour
  • 1tsp Baking Powder
  • 1Tbsp Sweetener
  • 1tsp Vanilla Extract
  • 1tsp Apple Cyder Vinegar
  • 60ml Alpro Unsweetened Soya Milk (or Alpro Unsweetened Soya Yogurt)


Step One: Measure out 60ml of milk and add 1tsp of Apple Cyder Vinegar and mix – leave to one side.

Step Two: In a separate bowl or jug, add flour, baking powder, sweetener and vanilla.

Step Three: Add milk mixture to the dry ingredients and mix until combined. The mix should be fairly thick in consistency and don’t worry about lumps.

Step Four: Leave mixture to sit for about 3 or 5 minutes, you’ll notice it will double in volume.

Step Five: Spray a large frying pan with frylight and leave to heat – for best results make sure oil hot before pouring on mix.

Step Six: Personally I find it is easier to spoon the mix into the frying pan with a tablespoon spoon (two spoonfuls per pancake).

Step Seven: They will cook quite quickly, but leave for at least a minute before trying to flip. Cook time will vary depending on how hot your pan is and your personal preference (soft/crispy).


It is so important that you leave the mix once you’ve added the milk and apple cyder vinegar – even if you just let it sit for the few minutes while you heat your pan (this is what I usually do).

If you don’t leave it, your pancakes with come out close textured and as tough as cardboard which is what we don’t want.

Nutritional Information:

These pancakes contain (without toppings): 176 calories, 28.5g carbohydrates, 2.4g fat and 7.5g protein.

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