Vegan Pancakes Recipe
by the Hippy Chickpea
Hey! I’m Alex, otherwise known as @thehippychickpea on instagram, my blog and youtube, where I share my passion for living a healthy lifestyle, and my own journey as I aim to live one that is happy, fulfilling and sustainable. With the blog firstly being focused on plant-based nutrition and easy vegan recipes, The Hippy Chickpea has evolved as I have as a person to share other important aspects of health and wellbeing. Through my own struggles with health, I have realised the importance of not only what we fuel our bodies with and our physical wellbeing, but how mental health, mindfulness and rest are equally important. Aside this, you can find information on travelling on a low budget, how to live in a more environmental and sustainable way, writing about self-love and positivity, and even some of my poetry and art!
I’m so excited to be asked to contribute here with some recipes that are inexpensive and simple, that everyone can enjoy no matter what their dietary requirements are. For my first recipe in collaboration with the St Mango newsletter, I thought I’d share with you my favourite easy pancake recipe. This recipe is plant-based, making it vegan, dairy free, nut-free (unless you add nut butter toppings) and gluten free!
With the INSANE weather recently and schools finishing, it really feels like the summer holidays are in full swing. Lazy summer mornings are my favourite; waking up with no need to rush off to work or school or uni, relaxing in the house with the windows open and the sun shining in and having the time to cook delicious, fresh food. To me, pancakes are the perfect holiday morning breakfast – whether you eat them outside in the sun, or cosied up whilst it rains!
makes one very large stack or two medium, serves 1-4 depending on appetite!
- 80g flour of choice*
- 1 ripe (spotty) banana (88p bag Lidl)
- 1 cup ish plant milk of choice (Soya Milk 60p Morrisons)
- 2tsp cinnamon (optional) (Tesco ground cinnamon 85p Tesco)
- 2tsp baking powder ( Dr Oetker Baking powder £1.35 Sainsburys)
- 1/2tsp baking soda (Dr Oetker Baking Soda £1.35 Sainsburys)
- 1tbsp chia seeds (optional – a more expensive ingredient)
- 1/2tsp vanilla essence (optional) (Tesco Vanilla Essence £1.30 Tesco)
- Toppings – e.g. maple syrup, peanut butter, fresh berries ( local farmer markets tend to have better options)
*buckwheat is a great gluten-free option if you’re intolerant, but can be more expensive. Instead, if you have access to a high-speed blender (or spot this flour in the shops) try blending oats to form a flour! Works perfectly and is usually gluten free (depend on your views on cross-contamination, but you can get specific gluten-free guaranteed oats too.) ( £1.35 Sainsburys)
If you’re not coeliac/intolerant, plain/self-raising flour works equally well. Spelt is also really nice but sometimes more expensive!
- Mash the ripe banana in a small bowl and add plant milk, vanilla essence, chia seed and mix well.
- Leave to sit for a few mins if using chia seed to allow some liquid to absorb.
- In another bowl measure out 80g of flour and add cinnamon, baking soda and powder, mixing well.
- Add the small bowl with the liquids into it and combine, adding more plant milk until it reaches your desired pancake consistency – I like mine to be quite thick but so its still able to drip off the spoon easily.
- Heat up a non stock pan and cook the pancake on a low heat until no mixture is left. When the pancake top has lots of tiny bubbles all the way to the middle, that’s when it should be ready to flip!
- From your stack and go wild with toppings, would highly recommend with peanut or almond butter and lots of maple syrup
Serve up & enjoy!
Text & images © The Hippy Chickpea