I realise pancake day was a couple of weeks go now, but pancakes are for life not just for Shrove Tuesday right? Anyone else find that they’re a bit of a weekend ritual? There’s nothing better than starting a lazy Sunday with pancakes in my view.
So yeah, when I decided to cut out dairy this month after a sneaking suspicion that it might be a major cause in my ongoing stomach problems, pancakes were definitely one of the (many) treats I knew I was going to miss.
I set a pancake theme for The Flaky Bakers Club this March, partly to coincide with the Shrove Tuesday date, partly because I was eager to challenge myself and find a dairy free recipe that could satisfy those cravings for fluffy, light, spongy goodness drizzled in maple syrup. I’ve tried Rosie’s accidentally Vegan pancake recipe a couple of times when I’d run out of eggs and they work really well but I was keen to experiment more in this department.
The idea for this particular batch came after seeing an advert for pancake day on Sainsbury’s Instagram, offering a vegan and gluten free alternative using oat flour and mashed banana. Craving something sweet, I decided to make them chocolate and this 4 ingredient recipe was the outcome.
Now. I’ll be honest from the off. This was my first attempt of this type of pancake and they tasted good… but not great. They’re a brilliant ‘free from’ alternative because they’re super easy and quick to make, have no gluten, dairy or sugar so perfect for anyone with allergies, or if you’re baking them for kids for example (easy for them to get involved making them, and you can feel comfortable with them eating as many as they like as there’s nothing bad in them). But they’re not quite the fluffy American style pancakes we all know and love. They came out a little flat and heavy for my personal liking, but were very tasty when stacked up, topped with oatly creme fraiche and drizzled in syrup. If you don’t need them to be gluten free, then perhaps opt for regular flour which makes them lighter (the oat flour is quite heavy and grainy), and I’ve been told the addition of a little salt or bicarb will help them rise.
Since posting this recipe on Insta Stories, I got a fair few messages recommending other Vegan pancake recipes, and a strong consensus seems to be that by adding some sparkling water to your pancake mix you can achieve that illusive sought after rise, and fluffy texture. So yes, you can bet that I’ll be spending my next few Sunday mornings experimenting further with the egg and milk free pancake conundrum and will be sure to report back/post an updated recipe here as soon as I find THE dairy free option to live by.
For now let’s get back to this no fuss recipe, because despite not being American diner worthy, they’re definitely worthy as a reasonably healthy, somewhat chocolately (life without chocolate is tough let me tell you) snack. Plus they’re so quick to make, that you can have them whisked, flipped and in your tummy even on those – short on time- mid week mornings.
What you’ll need
There really is only 4 ingredients! This will make between 4-6 pancakes depending on how big you make them. I made two batches for the stack you see in the pictures.
The recipe uses cups (not because I’m being all American but just because it’s so simple you don’t really need to weigh anything. Just pick a cup/mug from your selection and make sure you use the same one throughout and you’ll be all good)
1 cup of oat flour (made by whizzing up oats in the blender)
2 tablespoons cocoa powder
1 banana mashed
3/4 cup of dairy free milk (your choice but I tend to think a sweeter version such as almond, coconut etc works best)
How it’s done
1. Whizz up your oats in a blender/ Nutri Bullet
2. Add the mashed banana and cocoa powder and mix/whizz again
3. Add the milk and give a final whizz until smooth
4. Heat a little oil in a frying pan or griddle
5. Dollop 3 tablespoons of mixture into the pan (or to make things easier adopt my trick of making the mixture in a jug and then simply pouring out), spread out into a rough circle and let sizzle until a few bubbles start to form.
6. Flip and cook for a couple of minutes on the other side.
7. Once all cooked, stack them up and top with your choice of fruit/ sauce/ cream – to keep things dairy free I opted for an oat creme fraiche, blueberries and maple syrup, but bananas and chocolate sauce would be delicious too. I think next time I’ll add some coconut cream!
Do let me know if you try these out at all, or if you find any ways to make them even more delicious I’m all ears. I’ll keep you updated as and when I find the ultimate dairy free pancake recipe. I suppose I’ll just have to eat a lot of pancakes until I do hey? It’s a hard life.