RECIPE: Vegan Crepe Style Pancakes

Since going vegan, I have tried to make pancakes many a time but I was never quite successful. I often made pancakes that were edible and tasty, but they weren’t really very much like what I used to have when I consumed eggs and dairy – my old recipe was flour, eggs, and cow milk. Well… I think I’ve finally cracked the vegan crepe pancake code! Read on for the ingredients and recipe that I use to make the perfect vegan crepe style pancakes…


  • Plain flour
  • Self raising flour
  • Milled Flaxseed
  • Plant milk (I have used both almond and soy successfully with this recipe)
  • Cooking oil
  • Toppings


  • Small-medium frying pan
  • Measuring jug
  • Whisk
  • Spatula
  • Plate, cutlery

You probably have all of this to hand except the flaxseed. I know it sounds fancy and like a level 500 vegan thing to have in your cupboard but it’s really not! You can buy 425g of milled flaxseed at Tesco for £5.80, or 200g of milled flaxseed at Sainsbury’s for £2.50, the same at Asda for £3.50, or 175g of ground flaxseed at Morrisons for £2.14. It’s available in health food stores too, but it’s a common item in normal supermarkets, and it really isn’t some fancy elitist ingredient – much cheaper product to buy and have than half dozen eggs every week or so, too. Flaxseed is high in fibre, protein, and omega 3… so it’s really worth investing in. It’s not just for pancake mix, either! You can add it to your cereal or smoothies, too. My mum also uses it as the egg replacement when making vegan cakes.

Add one cup (I use a mug) of plain flour, and one cup and a half of plant milk to a MEASURING JUG. It’s important to use a measuring jug and not a mixing bowl or something like that because you can easily pour the batter from a measuring jug and this is necessary to get crepe pancakes right! Whisk the ingredients together and add 1tsp and 1/2 of flaxseed, and 1 tbsp of self-raising flour. Your mixture should not be thick and gloopy, it should be much more of a standard liquid. Make sure it’s not too runny, though, as this makes the pancakes sticky and they won’t cook or come off the pan properly. You can play around with the ratios I have provided until you have made a batter that works for you. My measurements are just a rough ratio estimate.

Prepare your small-medium frying pan by greasing it with cooking oil. I prefer not to use coconut oil when making crepe pancakes as it never seems to go right when I do. Your pan should be absolutely covered in oil but not to the point that the oil will mix in with the batter. I like to wipe away excess oil from the first pour using kitchen roll and I then use this kitchen roll to lube up the pan in between pancakes.

When your pan is hot and oiled, pour some pancake mixture into the pan. Move the pan around so that the mixture runs all over the pan to make big pancakes, not adding so much that they become thick pancakes. They should be big and thin. Allow the pancake to start cooking, don’t attempt to flip the pancake too soon or you will ruin the shape and this will mean it doesn’t cook consistently through. Once you have lots of air bubbles on top of the pancake, you can now carefully run around the pancake with a spatula, eventually being able to get your spatula right under the pancake and flip it. I don’t flip pancakes in the air because I have neither the talent nor the time.

Once your pancake is cooked on both sides, slide it onto a plate, lube up your pan, and begin the process again to create the next one! I like to have between 2 and 4 per portion. Add your favourite toppings and spread them nicely out all over the pancake, then roll your pancake up like a little delicious blanket. The best toppings are of course lemon & sugar, or maple syrup.

Here’s a brief run through of the method (read above for more in-depth explanation):

  1. Create pancake batter in measuring jug
  2. Oil up frying pan
  3. Pour batter into frying pan evenly
  4. Flip pancake
  5. Slide onto plate
  6. Add toppings and roll

And voila – your vegan crepe-style pancakes! I hope this has been helpful, and remember that practice makes perfect! In my experience, the first pancake never goes right, but after that it’s plain sailing.

Do you have any recipes or tips for vegan pancakes?

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