I had made countless batches of pancakes and all had been complete failures since avoiding eggs. So I gave up trying myself and starting looking online for a plant based recipe but they contained oil or loads of bi carb soda and/or baking powder, so they tasted metallic so I gave up again.

Then one day I woke up determined to once and for all make perfect vegan pancakes. Another 3 batches of experiments later… I stepped back scratching my head, wondering why I couldn’t achieve what I was looking for. A few deep breaths I went back to basics, made a recipe that was simple and it worked! IT WORKED!


1 cup of self raising flour

1 cup of Bonsoy milk

1 teaspoon of egg replacer powder

1 pinch of salt

1 tablespoon of sugar

maple syrup



Place the milk in a large bowl.

Sift the flour into another bowl. Add the salt, egg replacer powder and sugar and stir to combine. Add the flour mixture (carefully) to the milk and fold then together *gently*. Don’t whisk and beat the batter or work it for too much or for too long. It doesn’t matter if there are some lumps. You want to combine the flour and milk but REALLY do not want to work the ingredients too much. So just be really gentle and fast with this part. Then set the batter aside for 5 – 10 minutes.

Heat a non stick pan on a medium heat (add a spray of oil if you wish) and add a ladle of batter to it. Turn the heat down a little and WAIT for the entire pancake to bubble across the surface. Be patient, at this stage they look like they are going to be so flat but with patience and the right temp they start to rise. Once they have bubbled, then and only then…gently flip it over and cook the other side until golden brown. You want the temperature to be hot enough to push the pancakes up but not too hot that they start to colour too much before you are ready to flip them.

Yields:  Not sure because I was eating as I was going 🙂

Note:  I haven’t tried it with other plant milks yet so don’t know if the result will be the same.

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