I’m not going to lie, these Vegan and Gluten Free Pancakes were a labour of love. I was determined that I could bring you a vegan crepe recipe that was also gluten free and believe me there were some interesting moments along the way.
The annoying thing is that crepes or pancakes are the most basic of foods. The whole tradition behind them, is that you’re using up your few larder essentials in preparation for Lent. The trick is in getting the quantities right and the method right.
While I think on it, if you’re interested in finding out more about Pancake Day and the Shrove Tuesday Traditions then head over to Pancake Day! Enjoy a Happy Free From Shrove Tuesday.
I know that there are some vegan pancakes recipes out there that work very well with buckwheat (yes, buckwheat is gluten free too). However, I’m not overly keen on buckwheat’s after taste, just like I’m not a massive fan of gram flour. Basically, I was being a stubborn stroppy recipe developer who wanted to have ‘PANCAKES THE WAY I USED TO HAVE’ … ah, did I get shouty then.
Told you I got stroppy in this journey!
What can I use to replace the egg in these Vegan and Gluten Free Pancakes?
This is where I make a little apology to you. My recipes are famous for being super simple, no fuss and no weird and wonderful ingredients. If you’ve been to Glutarama before you’ll know that I often mention psyllium husk in my recipes but it’s always optional.
I tried so hard dear reader to make these pancakes with other egg replacers; flax seed, chia seed, ‘egg replacer’ powders. None worked how I wanted them to. I didn’t want my Vegan and Gluten Free Pancakes to have specs in them, I didn’t want them to have a paste-like consistency.
I certainly didn’t want them to fall apart as soon as I waived a spatula in their direction in preparation of flipping them over.
So after all that waffling, it is my opinion that nothing beats psyllium husk powder* [affiliate link] when it comes to making white flour free from traditional-looking pancakes.
The key is in the cooking process – how to cook vegan pancakes
- Step one: forget everything you knew about making a ‘normal’ pancake.
- Step two: have a good quality non-stick frying pan or crepe pan
- Step three: remember to oil your pan
- Step four: keep the heat on medium
- Step five: remove pan from heat to pour pancake batter in, use a tight spiral pouring motion working from the centre of the pan outwards (like a snail shell) don’t leave gaps between each spiral layer.
- Step six: return to heat and wiggle the pan to fill in any teeny gaps.
- Step seven: wait for what seems like an eternity for the first side to cook, then wait a little longer (about 3mins after the top of your pancake looks dry to the touch).
- Step eight: gently tease the edges of the crepe away from the pan until the pancake is free and flip with a spatula, palette knife or pancake spatula.
- Step nine: cook for half the time again on the other side (‘normal’ pancakes would take much less time)
- Step ten: if you think it needs it, return the pancake to its first side to caramelise a little longer.
Different fillings and toppings to have with your Vegan and Gluten Free Pancakes
As you can see in the images I have gone for berries and served my Pancakes with tinned cherries and fresh blueberries. Other pancake filling suggestions are;
- Fresh raspberries
- Peach slices (tinned or fresh)
- Apple sauce
- Vegan Ice cream check out my Black Forest Chocolate Ice Cream and my Blackberry Ice Cream recipes.
- Vegan Ice cream sauce toppings (the choices are endless, but I love Sweet Freedom)
- Vegan Honey
- Maple syrup
Are there any health benefits of psyllium?
Psyllium, in its plant form may be familiar to you, it’s quite a common ‘weed’ in green spaces and meadows. It’s main use in diet is to aid gut health and is an excellent prevention for constipation if taken in small does each day. So, it won’t surprise you that psyllium husk is bursting with plant fibre. The laxative effect that psyllium has is also helpful to people suffering with Crohn’s Disease or Irritable Bowel Syndrome (IBS).
However, if you planned to take this for health reasons please consult a professional before doing so, it can be way too effective in the wrong doses if you catch my drift.
For the purpose of baking and cooking, a teaspoon or two is all that is needed to bind ingredients together. At the end of the day that is why I use it in my gluten free and vegan baking, to bind and add structure to food.
What is the difference between psyllium husk and powder?
This is simple to answer, one is teeny-tiny husks (the shells of the psyllium germ). The other is the husks ground into powder. The actual psyllium germ (the seed bit) isn’t consumed as it’s high in oils and tannins that aren’t great for the body.
Can I make these Vegan and Gluten Free Pancakes in advance?
These sit happily on a side plate while you make all the pancakes in the batch and then you can get filling your pancakes immediately once you’ve use up all the batter. However, if you want them to keep warmer you can pop them in the oven on a very low heat to prevent frying out. Ideally these are best eaten fresh.
I haven’t tried to freeze this recipe yet but I’m 80% confident (!) it will freeze just fine. I would layer the pancakes with a circle of greaseproof paper in between to keep them separate. To bring the crepes back to life you will need to defrost at room temperature for over 3hrs, and I would recommend popping them in a microwave for 20 seconds to revive the pancakes back to their former glory. The alternative would be to pop them back into a hot frying pan, this will bring back their familiar crisp edges.
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Other Gluten Free and Vegan Pancake Inspiration
Vegan and Gluten Free Pancakes Recipe
- 60 g gluten free plain flour
- 300 ml soya milk or your usual dairy free alternative
- 1 tsp psyllium husk powder
- 2 tsp sugar optional but does aid with caramelisation
- ¼ tsp salt optional
- Measure the milk alternative in a large jug.
- In a separate bowl weight out the flour, add the psyllium husk powder and add the salt and sugar if using. Stir to combine.
- Tip dry ingredients into the jug of ‘milk’ and using a whisk beat thoroughly to combine.
- Set aside for at least 10 minutes for the batter to thicken and the husk powder to work it’s magic.
- Using a good quality non-stick frying pan or crepe pan, grease with a little drizzle of oil or an oil spray.
- Heat the pan on a medium heat.
- Remove pan from heat to pour pancake batter in, use a tight spiral pouring motion working from the centre of the pan outwards (like a snail shell) don’t leave gaps between each spiral layer.
- Return to heat and wiggle the pan to fill in any teeny gaps.
- Cook for approx. 6mins (long after the top of your pancake looks dry to the touch).
- Gently tease the edges of the crepe away from the pan until the pancake is free and flip with a spatula, palette knife or pancake spatula.
- Cook for half the time again, about 3 mins on the other side (‘normal’ pancakes would take much less time)
- If you think it needs it, return the pancake to its first side to caramelise a little longer.
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*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you, in fact, for full transparency, in 2020 I’ve made my first £25, so it won’t make me a millionaire but it will treat me to a few coffees, Lord knows I need the caffeine!