In recent years many people have shifted their diets to be more plant-based. So if you’re looking for a vegan pancake recipe to make this year, look no further. 

While its now easier to get vegan options for holidays like Christmas and Easter, Pancake Day proves a challenge. 

Most pancake recipes aren’t vegan, and are heavily dependent on milk and eggs.

But with plant-based alternatives easier to get hold of than ever, it is possible to make pancakes without these ingredients.


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Vegan Pancake Recipe (from natural food brand Sweet Freedom and Frylight)


  • 200g flour (your choice)*
  • 2 tsp baking powder
  • 230ml milk (your choice) or water*
  • 2 tbsp Sweet Freedom Fruit Syrup
  • 1 tbsp coconut oil
  • pinch of salt (optional)
  • Frylight for cooking 

*depending on the flour you choose you may need to use a little more or less liquid – for example, coconut flour absorbs more liquid than almond flour.

*we like a mix of almond milk and water.


If you have a blender, put all the ingredients in at once and pulse until smooth.

If not, just mix all the dry ingredients together then beat in the milk/water, Sweet Freedom Fruit Syrup and oil.

Mist the entire surface of your pan with Frylight, bring to a medium heat then, when Frylight has gone clear, drop the batter into the pan to your preferred size – the batter is quite thick so you may need to spread it out a bit with a spoon.

Keep an eye out for bubbles on the top, that’s usually when it’s time to flip.

The second side is much quicker so watch carefully!

Keep warm in a stack in a low oven until you’ve finished cooking the rest of the pancakes and used up all the batter.

Serve warm topped with fresh fruit and a drizzle of Sweet Freedom Fruit Syrup or Choc Shot liquid chocolate.  


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David Colcombe’s Maple Vegan Pancakes


  • 500g chickpea flour
  • 1 tbsp baking powder
  • 3 tbsp delicate-tasting golden maple syrup, plus extra for topping
  • 300ml water or non-dairy milk
  • 1 tsp vegetable oil, for greasing


In a large bowl, add all dry ingredients. Slowly adding water, whisk together to form a thick batter.

Heat oil in a frying pan and add a ladle of batter mix.

Leave to spread out into a thick circular shape.

Look for air bubbles, browning and dry edges on one side then flip to cook other side for 1 minute.

Plate and serve with your favourite toppings and of course, extra maple syrup.

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