Pancakes - Sweet or Savoury


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As you will see from our Savoury Pancake recipe elsewhere on the site, this basic pancake batter is very versatile. All you need to do to make dessert or breakfast pancakes is change the filling or accompaniments. If you want thicker pancakes - American or Scotch style - just reduce the liquid a little. Try using 120ml each of soya milk and water instead of 175ml. It is easier to make something too thick and thin it down than the other way round!

Taken from Viva! and VVF's Kids Cook Veggie guide.

  • Gluten-free flour and baking powder works in this recipe (rest of the ingredients are already g/f) 
  • Chickpea (gram or besan) flour is widely available from bigger branches of most supermarkets; ethnic shops like Indian grocers; health food shops. It's pretty cheap! 'Elephant' is one brand to look out for...
Makes approximately 8 medium pancakes
20 mins for a batch
Diabetic friendly
Gluten free
No nuts
No sesame
Reduced fat
Reduced sugar

175ml/6fl oz soya milk

175ml/6fl oz water

175g/6oz plain flour, sieved - we like to use half  fine wholemeal and white but they work with all white or all wholemeal too! If you've only got self-raising flour, no problem - just halve the baking powder.

2 tbsp chickpea flour, sieved - also known as gram or besan flour. Don't skip the sieving, it's really hard to get the lumps out otherwise!

1 tsp baking powder, sieved

1 tbsp plain vegetable oil

Pinch of salt

Additional oil for frying - or low-cal spray if using non-stick pan


Serving suggestions:

Syrup - as well as golden syrup, try date, maple or agave (try large supermarkets or health food shops for these)
Sugar and lemon juice
Fresh fruit with syrup as above - eg banana, strawberries, blueberries...
Fresh fruit with chocolate sauce - see website for an easy vegan choc sauce recipe!

Stir fried veg with tofu
Ratatouille (aubergine, courgette & tomato stew)
Fried spinach & mushrooms with garlic and soya sauce
Spice dahl with spinach and potatoes
- basically, the list is endless. - but try pouring one of our lovely quick sauce recipes over the stuffed, rolled up pancakes - such as the vegan cheezy sauce...


1. Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps.

2. Heat a small amount of oil in a frying pan until piping hot. Drain off any excess (or use low-cal spray, as above).

3. Pour enough of the batter mixture in to the frying pan to thinly cover the bottom. Fry on one side for about a minute. Loosen the edges with a spatula and flip. Fry the flip side for another minute or until done.

4. Remove from pan and keep warm in the oven on its lowest setting.

5. Add more oil/spray to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up. Serve with your chosen accompaniments.

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