Ever since I was a kid my favourite thing for breakfast has and probably always will be pancakes. There are so many combinations of pancake flavours and variations that it’s so difficult to find a favourite flavour but the best ones are always the ones that are fluffy, consistent in size and not too sweet. Growing up, pancakes were a big thing in my family on pancake day.
My mum would let us make them and we’d have so much fun trying to flip them. We went for many combinations but the best ones were always served with a wedge of lemon and a sprinkle of good old fashioned granulated sugar. Since then though, I have discovered the joys of decoration and adding flavour combinations to try and have another firm favourite and I’ve done just that!
So here we have my vegan winter pancakes served with a mixed berry compote and homemade caramelised pecans. Perfect!
- Whatever you do, don’t over mix. Just mix the dry with the wet until it is combined. If you keep mixing and mixing then your pancakes can actually turn out pretty tough whereas if you only mix until combined then you’ll get fluffy pancakes.
- As kids, we used to love using butter in pancakes but all they do is leave a vile brown residue that tastes bitter and makes your pancakes look pretty grim. Use vegetable oil and if you love butter on the pancakes, simply use a little knob at the end. This lovely butter is palm oil free!
- So I only learnt this fairly recently but it’s SO true. Only use baking powder that is in date, I used some the other day that was out of date (by about 6 months – whoops) and it just didn’t rise. I had really flat biscuits that looked like a car had driven over them. Keep it fresh!
- Never cook on high, always low-medium heat! You want a good consistency when frying these beauties not brown on the outside and raw in the middle.
- Lastly, whilst everyone loves chocolate spread on a pancake – try and find an option that doesn’t use palm oil. The best chocolate spread I’ve found that tastes even creamier than your typical Nutella is Biona Organic Dark Chocolate Spread. It is delicious!
Everyone loves scotch pancakes, they’re smaller, they’re chunkier and they are so fluffy in texture that there is a reason why so many supermarkets packet them up. They’re even better when homemade and I definitely (although biased) think these vegan winter pancakes are the best.
When I was younger my mum used to get those scotch pancakes with the raisins in the middle and they were always such a treat. Toasted with a dollop of butter or yoghurt and you were on to such a winner! I think these pancakes definitely bring on a bit of a nostalgic taste and they taste amazing!
Vegan Winter Pancakes
- 100 g white flour
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 150 ml almond milk
- 1 tsp cinnamon
- 2 tbsp vegetable oil
- 3 tbsp maple syrup
- 1 tbsp cornstarch
- handful mixed berries
- handful caramelised pecans
- 1 pinch cardamom (ground)
- Heat a small non-stick frying pan on a very low heat.
- Mix all of the dry ingredients together in a large bowl before stirring in the wet ingredients. Mix well until fully combined. The texture should be thick.
- Poor approximately 60ml of the batter onto the dry pan and cook for around 25 seconds before carefully flipping onto the other side. Cook for another 25 seconds. Do not let the pancake burn.
- Repeat until you have a stack of fluffy pancakes.
- In a separate pan use mix the berries without sugar until a rough compote is formed. Pour over your pancakes and enjoy!
Notes & Tips
- You can use gluten-free plain flour. The best one I have used is Dove’s Farm Gluten Free Plain Flour. The only difference you’ll find is in the rise but if you use a touch more baking powder then you’ll have a slightly larger rise otherwise they taste the same. I think they come out a tiny bit paler but with the cinnamon you won’t notice too much.
- I’m sure you love pancakes and interesting flavour choices, so if that is the case then I think you might like my Lemon Lime and Oliver Oil Vegan Cake which you can find here.