A simple and delicious recipe that will convince even the most sceptical that vegan pancakes are flippin' pan-tactic. By our very own Stine.

Ingredients (Makes 6 pancakes)

400 grams all-purpose flour 

2 tablespoons sugar

2 teaspoons baking powder

0.5 teaspoon salt

500 millilitres plant-based milk (we prefer oat milk)

3 tablespoons vegetable oil (we prefer canola or sunflower oil) 

Oil or vegan butter for frying 


  1. Mix your dry ingredients in a baking bowl.
  2. Combine milk and oil together in a different boil and mix it all together to a smooth batter working quickly. 
  3. Let the batter rest for 15 minutes or cover and leave in the fridge overnight. You can even freeze the batter. 
  4. Heat oil or vegan butter in a pan over medium heat. 
  5. Drop in your batter and flip when the ends turn crisp.
  6. Repeat until you've used all the batter. 
  7. Serve hot with your topping of choice. Our favourite is bananas, jam or fresh berries. 

Recipe by Stine.