28th February 2017


Who doesn’t love a delicious pancake? But this can be a problem for anyone with a food allergy as the traditional recipe contains, flour, milk and eggs. So I’m going to give you a vegan recipe with the option of making it gluten-free. As a general rule for baking, you can replace an egg with 60ml of vegetable oil. However, if your recipe requires lots of eggs, this might not be the best option as it can make your food a bit oily. Another option is to use ground flaxseeds- simply mix one tablespoon ground flaxseed with 3 tablespoons water and mix until it’s a paste. This is the equivalent of one egg. 


100g plain flour ( or gluten-free if you want)

2 tablespoons ground flaxseed

6 tablespoons water

300 ml soy milk/almond milk

oil for frying


Mix the ground flaxseed with the water until it’s thick. Then sift the flour into a bowl, add the flaxseed mix and whisk whilst slowly adding the milk. Whisk lots so the recipe has lots of air in it. Heat some oil in a pan and make sure it covers the whole pan. Dollop some mixture onto the pan and with a a spatula spread until you have your desired shape/thickness. Flip when the pancake is starting to crisp around the edges. Serve with your favourite topping- my personal favourite is the classic lemon and sugar.