Dairy, Egg Free, Vegan Pancakes
Prep time
Cook time
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Dairy free, Egg free, Vegan Pancakes - easy & delicious
Recipe type: Breakfast
Cuisine: Australian
Serves: 24 small pancakes
  • 1 cup plain flour - sifted
  • 1 cup self raising flour - sifted
  • 2 tsp baking powder
  • ⅓ cup sugar
  • 2 cup milk - we use soy milk, have used Oat milk too, use whichever milk you like
  • 4 tbsp. oil - we use Rice Bran Oil, any mild oil would work
  • 2 tbsp. vanilla extract
  • 2 tbsp. golden syrup - or honey, maple syrup, agave syrup, any syrup would work
  • Nuttelex for frying - can use oil instead
  • Blueberries - cut in half across the middle
  • Strawberries - cut into slices, slices settle better and allow the pancake to cook evenly, chunks keep the pancake off the heat once flipped and pancakes might cook unevenly
  1. In a large bowl sift the flours, baking powder and sugar together
  2. Add milk, vanilla extract, golden syrup
  3. Mix well with whisk until well combined, no lumps and mixture is a pouring consistency, you may need to add more milk
  4. Heat a non-stick pan until warm, not hot
  5. Add a little Nuttelex to pan, allow to melt and cover base, could use oil if preferred
  6. Spoon/pour batter either into one large pancake, or multiple smaller pancakes/pikelets, we generally cook 4-5 at a time, then a large one at the end for Dadda!
  7. Add blueberries and/or strawberries once pancakes have just started to set
  8. Check the base of pancakes, once started to brown, flip gently
  9. Check base again, once both sides are nicely brown, lift out to serving plate
  10. Repeat until batter is all used up
  11. Serve with your favourite toppings, ours are Vegemite (true blue Aussies :) ), Golden Syrup, Chia Jams
  12. Enjoy!!
Recipe by This Happ-y Mumma at http://thishappymumma.com/2015/07/dairy-free-egg-free-vegan-pancakes/