Animal Aid

Easy eggless pancakes

  • 100g wholemeal flour
  • 2 rounded tbsp chickpea (gram) flour
  • 325ml soya milk
  • 1 tsp baking powder
  • Oil to fry


  1. Whisk pancake ingredients in a liquidiser. Allow to ‘rest’ for 30 mins. Whisk batter again. Pour into a jug.
  2. Put a very little oil into a frying pan and heat to very hot but not burning. Lower heat slightly. Pour in just enough batter to coat bottom of frying pan by tilting pan around.
  3. Cook for approx 2 mins and then gently turn pancake over for a further 2 mins.
  4. Put pancake on plate and spread desired filling at one edge (dairy- free marge and jam, maple syrup and chopped nuts, lemon juice and sugar or something savoury - mushrooms in a white sauce, tofu pâté etc) and roll up. Carry on oiling pan and cooking pancakes until all batter is used.
  5. Serve straight away as each is done, or make up the lot and reheat, covered with foil, in a warm oven.

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