Perfect Egg-free and Dairy-free Pancakes


I haven’t posted a pancake recipe for ages, but since it’s Shrove Tuesday, today is the day for an updated version. I first devised my pancake recipe when Big S was in nursery and everyone else was partaking in pancake day, and i just couldn’t let her miss out. It was moments like these that were the driving force for starting, and then carrying in my blog. Food is such a big part of life, particularly any social or celebratory occasions that I have always been desperate to make sure my girls (and everyone else with allergies) don’t feel left out.

This pancake recipe is as simple as anything and gives fabulous results from a few store cupboard ingredients. They have a bit more pouf than traditional English style pancakes or French crepes; think one step towards a big puffy American version. We’ll be having them tonight for Shrove Tuesday with sugar and lemon or garnished with Plamil chocolate spread – delicious 🙂

These also make a wonderful breakfast, and also reheat successfully so you can make a batch on a Sunday and have exciting breakfasts for the next few days. I’ve added the quantities in both grams and cup measurements because pancakes are sometimes easier to make using cups than scales

Perfect Egg-free and Dairy-free Pancakes

(dairy-free, egg-free, nut-free, sesame-free, vegan, vegetarian)

makes 10-12 small or 6-8 large pancakes

 120g plain flour (1 cup)

2 tsp baking powder

30g caster sugar (2 tbsp)

pinch of salt

2 tbsp sunflower oil

250ml dairy-free milk (1 cup)

  1. Sift the flour and mix in the other dry ingredients
  2. Add oil and dairy-free milk and whisk until smooth, add more oat milk as necessary to make a ‘single cream’ consistency
  3. Fry on both sides in a hot pan wiped with a smear of sunflower oil
  4. Eat hot topped with lemon and sugar, honey, maple syrup etc.

Christmas Spice Pancakes

I’ve decided that we’re going to do a full on Christmas this year, with festive flavours dominating our menu. After all, why do half measures when you can go the whole hog!!

That got me thinking about breakfast, our only non festive meal of the day. Surely Christmas day needs to start with a bang to set the right tone for the festivities.

I love the spices that fill the air at Christmas and that inspired these delightfully spiced Christmas pancakes. Pancakes are not only a luxurious celebratory breakfast but are quick and simple to make and light enough to leave room for the epic Christmas lunch. I think that hit’s all the requirements for a Christmas breakfast! Don’t forget though that pancakes also make a fantastic pudding too.

The spice mix used in this recipe is the epitome of the taste of Christmas and is perfect for adding to any recipe at this time of year. I’ve added it to soya lattes, pastry, apple pie and of course these pancakes.

Serve with a dusting of glittery icing sugar or a glug of maple syrup 🙂


Christmas Spice Mix

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp mixed spice

zest of 1 clementine

Christmas Spice Pancakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Serves 2

1/2 cup self-raising flour

1 tbsp caster sugar

1 tbsp soft brown sugar

1 tsp baking powder

1 tsp Christmas spice mix

1/4 tsp salt

1 tbsp flavourless oil, I used sunflower

1/2 cup dairy-free milk, I used oat milk.

  1. Sift the flour, spice, salt and baking powder into a bowl and stir in the sugar.
  2. Whisk in the oil and milk to form a smooth, fairly thin batter. Set aside to start bubbling
  3. Heat a frying pan and swipe with a little oil. Cook the pancakes on both sides until starting to colour and slightly puffed up
  4. Keep warm until ready to serve
  5. Serve with maple syrup or icing sugar

Chocolate Pancakes with Rich Chocolate Sauce

Everyone loves pancakes, and it is essential to have a good few recipes for creating quick and exciting breakfasts or puddings, and obviously for Shrove Tuesday a.k.a. Pancake Day 🙂

It would be logical to presume it wouldn’t be possible to make nice pancakes without the milk and eggs, because in essence a pancake is just milk, eggs and flour. But you would be very wrong, it is in fact very easy to make delicious, authentic tasting and looking pancakes without any milk or eggs in sight. I have, mind, eaten some bad rubbery vegan pancakes along the way, but these are not them. These turn out as lovely light, puffy pancakes (yes no egg needed involved!). Perfect for eating from a stack and smothered in sauce.

We’re generally a sugar and lemon, or golden syrup household, but the picture on the cover of this month’s Waitrose food magazine of these chocolate pancakes tempted me in. Chocolate pancakes covered in chocolate sauce looked so deliciously double chocolatey good, that I had to have a tweak of the recipe to make it dairy and egg-free.

And they’re good. We had them as a dessert, as I am not sure I can cope with that rich chocolate sauce at breakfast time. But you never know! There’s a sinful breakfast right there if you want one.

Happy Pancake Day to all. I hope you enjoy these deliciously chocolatey pancakes as much as we did.

Chocolate Pancakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian  and vegan)

makes approx 10-12 pancakes

1 cup plain flour

2 tsp baking powder

2 tbsp cocoa powder

2 tbsp caster sugar

pinch of salt

1 tbsp flavourless oil, I used sunflower

1 cup dairy-free milk

  1. Whisk together the flour, baking powder, cocoa, sugar and salt.
  2. Pour in the oil and milk and whisk to make a smooth batter. If possible leave to rest for half an hour before using.
  3. Heat a frying pan to medium hot, wipe with a dab of oil and fry ladlefuls of the batter. You will know it’s time to turn them over because the bubbles will rise to the surface of the pancake showing it’s time to flip.
  4. Keep warm in the oven until ready to serve.

Rich Chocolate Sauce

(dairy-free, egg-free, nut-free, sesame-free, gluten-free, can be soya-free, vegetarian and vegan)

50g dairy-free chocolate

1 tbsp dairy-free margarine

1 tbsp maple or golden syrup

2 tbsp dairy-free milk

  1. Gently melt all the ingredients together, either in a saucepan or in the microwave.

Egg-free Savoury Pancakes

egg-free savoury Dutch style pancakes

Pancakes – such a great staple recipe. We often have sweet pancakes for breakfast and whilst I’ve yet to create a family friendly egg-free and dairy-free savoury crepe filling, I’ve always wanted a savoury brunch/lunch style pancake in our repertoire.
These lovely flat Dutch style pancakes are inspired by our trip to the Pancake House at Center Parcs, which for us was a total revelation. Never before (or again) have we had the opportunity of eating egg and dairy free pancakes in a restaurant!

These Dutch style pancakes are basically a fluffy pancake batter topped with savoury morsels of choice; I used a combination of veggie sausage, sautéed onion and mushroom, and fresh tomato to give a Full English Breakfast effect. Little S had normal sausage and sweet corn as Dee’s brand veggie sausages and burgers may contain nuts and she HATES mushrooms and onions! Served with a side a baked beans, these fluffy but also crisp around the edges savoury pancakes make a truly delightful lunch or brunch.

Dee’s Wholefoods kindly contacted me and asked me to review their products and perhaps produce a recipe for them. I’d say their savoury leek and onion sausages make a fantastic addition to these egg and dairy-free savoury pancakes. Their herby, aromatic flavour and pleasing texture make them a great addition to a recipe or delicious eaten alongside some wonderful roasted ratatouille and mashed potato, as shown below.

Dee's vegetarian sausages with roasted ratatouille and mash

Dee’s Wholefoods is a brand worth championing. With fully vegan credentials they produce some thoroughly delicious and interesting vegan ready meals and products. Their veg pots are particularly tasty and a great quick meal in the office or before heading out for my evening yoga class. The Thai veg pot is rich with lentils and squash and packs a real punch of flavour and (be warned!) spice! It’s a rare thing of a ready produced meal where you feel quite healthy having eaten it! Well done Dee’s you fill a space in the market with some truly tasty and inspired products, just a pity of the blanket nut warning on all.

Dee's vegan Thai veg pots

Savoury Pancakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan savoury pancakes

serves 4

250g self-raising flour, sieved

1 tsp salt

3 tbsp aquafaba (Water from a tin of beans or chickpeas)

450 ml dairy-free milk, I used Oatly

  1. Sieve the flour and salt into a bowl
  2. Whisk in the aquafaba and milk to make a smooth batter with the consistency of single cream.
  3. Set aside for at least half an hour
  4. Heat a frying pan to medium hot, add a drizzle of oil and pour in a ladleful of batter. Swirl around to coat the pan.
  5. Scatter topping ingredients* on top, drizzle over a little more batter and when the pancake is starting to look dry and crisping around the edges either carefully flip and continue to cook for about 30 seconds before flipping to serve. Or briefly place under a hot grill to finish cooking the top.
  6. Keep warm on a lightly oiled baking sheet whilst cooking the rest.
  7. *I used pieces of Dee’s veggie sausages, sautéed mushrooms and onions and fresh tomato for a full English brunch vibe.

cooking egg-free savoury Dutch pancakes

Maple Syrup Pancakes

Time to get ready for Pancake Day…

egg-free dairy-free maple syrup pancakes


Why should you only eat traditional pancakes on Shrove Tuesday? Why not spice up Pancake Day with these stunning fluffy maple syrup flavoured beauties, perfect for the addition of any sweet topping. The maple syrup gives a mellow sweetness but also an additional rich flavour and gives the pancakes a beautiful golden colour. They also benefit from being refined sugar-free, so you can eat them with happy abandon! 

The addition of a little aquafaba in these pancakes gives a fantastic light, fluffy texture – a step closer to American style pancakes than traditional French Crepes, but utterly perfect for the yearly tradition of tossing pancakes on Shrove Tuesday!


Maple Syrup Pancakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, sugar-free, vegetarian and vegan)

vegan maple syrup pancakes

makes about 8 medium sized pancakes

1 cup plain flour

2 tsp baking powder

1/4 tsp salt

2 tbsp aquafaba

1 cup dairy-free milk [i prefer Oat milk]

2 tbsp flavourless oil, such as sunflower

2 tbsp maple syrup

  1. Place the flour, baking powder and salt in a bowl an whisk.
  2. Pour in the aquafaba, milk, oil and syrup and whisk to form a smooth batter.
  3. Ideally leave in the fridge for half an hour before use.
  4. Heat a frying pan, wipe with a little oil. Add ladlefuls of batter and swirl about to make a medium sized pancake.
  5. Cook on one side until the top is covered with bubbles and starts to look less wet.
  6. Toss and briefly cook the other side
  7. Keep warm until ready to serve

dairy-free sugar-free pancakes

egg-free pancakes

Scandinavian Style Potato Pancakes


Fancy stepping outside of the norm this pancake day? Well here’s a Scandi-inspired delightfully savoury pancake recipe perfect for a different take on shrove Tuesday. By adding mashed potato to a pancake mix you get a more filling and naturally savoury and satisfying dish. I topped mine with tofutti soured cream alternative and homemade chilli jam to great effect. Roasted tomatoes and mushrooms are also wonderful, or opt for any slightly tart jam for a traditional feel.

Scandinavian Style Potato Pancakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes about 15

  • 1 1/2 cups dairy-free milk
  • Salt
  • 2 tbsp sunflower oil
  • 1 cup plain flour
  • 1 1/2 tsps baking powder
  • 1 cup mashed potato, leftovers are ideal!

– Whisk together the dairy-free milk, oil, flour, salt and baking powder

– Whisk in the mashed potato, making sure there are no lumps. Set aside for at least half an hour.

– Fry spoonfuls in a hot oiled frying pan until lightly golden on each side

– Keep warm in the oven until they’re all done. Serve.


American Style Fluffy Pancakes


Happy 4th July! I may not be American but any chance of a celebration has to be a good thing! What could be more American than a pile of light, fluffy pancakes drenched in maple syrup and adorned with some red and blue berries? I guarantee you won’t miss the milk and eggs in these, they are as light as you like thanks to raising agents which are made even more potent by the addition of dairy-free yogurt. The yogurt also gives it an authentic buttermilk note. Serve for a weekend breakfast, a good hearty start to the day.

American Style Fluffy Pancakes (dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

20140704-171241-61961160.jpgMakes about 8

  • 1 cup plain flour
  • 2 tbsp caster sugar
  • 1 tbsp baking powder (and yes I do mean 1 tbsp)
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 1 tbsp dairy-free spread, melted
  • 2/3rds cup dairy-free milk (I use Oatly)
  • 1/3 cup dairy-free yogurt

– Sift the flour, baking powder, bicarb and salt into a bowl. Stir in the sugar.
– Whisk in the wee ingredients to make a thick batter.
– Heat a frying pan and smear with a little oil.
– Fry a ladleful at a time on one side until puffed up and golden (bubbles will start to appear on the uncooked top, then it’s time to flip)
– Flip the pancake and cook the other side until golden.
– Keep warm until the others and made, then serve drizzled with maple syrup and garnished with berries.
– They also reheat really well either in a warm oven or after 30 seconds or so in the microwave






Egg-free Crêpes for Pancake Day

Pancakes are a regular feature in our household – they make such a special breakfast for the weekend, and we have them without fail every Sunday. As we can’t cook with eggs, I thought puffy, American style pancakes (nice though they are) were all we could make, not the lacy, thin fillable French version. I hadn’t even considered the possibilities of egg and dairy-free crêpes until my lovely blog buddy Somer pointed me in the right direction!

As long as the pan is nice and hot and the mix has been given time to rest, you can produce perfectly acceptable thin and delicate crêpes. So vegan crêpes are possible – what a revelation!

egg free crepes

Crêpes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 6-8

  • 3/4 cup oat milk
  • 1/2 cup water
  • 2 tbsps dairy-free spread, melted
  • 1 cup plain flour
  • 1/4 tsp salt
  • 1 tbsp caster sugar
  • 1 tsp vanilla

– Whisk together all the ingredients and leave to rest in the fridge.

– When ready to cook, whisk until smooth.

– Heat a frying pan until hot. Swipe with dairy-free spread or sunflower oil.

– Pour in a ladleful of batter, swirl around. Once cooked on one side, carefully flip over (I didn’t dare try to toss them) and cook on the other side.

– Place on a warmed plate in the oven.

– Repeat with the rest of the batter.

– Serve as desired – we like lemon and sugar or maple syrup 🙂


Pancake Day

Pancake day seems to be quite an event these days, but its a bit of a no-no if you are dairy and egg free. Surely its not possible to make a good pancake when two of the crucial ingredients are missing? Well, I developed this recipe when my eldest daughter was at nursery school and had to take pancakes in and to be honest they really are as nice as ‘normal’ pancakes. There have been a few tweaks over the years but this recipe does work consistently well, even if the pancakes are more ‘drop scone’ style than a thin lacy crepe. Although you could try and make a large thin one I find six small pancakes than can be devoured hot by two hungry children works a treat!

Shrove Tuesday Pancakes (egg and dairy free)

makes 6 small or 2/3 large pancakes

  •  half a cup of plain flour
  • 1 rounded tsp baking powder
  • 1 rounded tbsp caster sugar
  • pinch of salt
  • 1 tbsp sunflower oil
  • half a cup (or more) oat milk
Sift the flour and mix in the other dry ingredients
Add oil and oat milk and whisk until smooth, add more oat milk as necessary to make a ‘single cream’ consistency
Fry in a hot pan wiped with a smear of sunflower oil
Eat hot topped with lemon and sugar, honey, maple syrup etc.