Wondering what to whip up this Pancake Day? Take things to the next level with these Vegan Pancakes with Cherries and Cream.
In collaboration with OXO UK.
When you hear ‘pancakes’ do you think of thick fluffy ones or light thin ones? Being British, I always think of the thin, crepes-style ones; so when I say ‘pancakes’ in this recipe, it’s these ones I’m talking about. Though I love both kinds, Pancake Day when I was a child always consisted of eating as many of these as humanly possible – some with lemon and sugar, some with cinnamon and icing sugar.
I’m still a huge fan of those classic toppings but for Pancake Day this year, I’ve pushed the boat out and created these vegan pancakes with cherries and cream.
If the idea of vegan pancakes (especially vegan crepes!) with no dairy and no eggs in sounds impossible to you, you’re not alone. I always get more than a few raised eyebrows when I mention that I’m making pancakes to anyone who hasn’t tried vegan pancakes! Rest assured, you would never know these were vegan once you tuck in. They don’t require any unusual ingredients or special tricks while you’re cooking them either.
I made these pancakes using some fab tools from the OXO UK Good Grips range. We’re huge fans of theirs in my household because they’re such good quality, and we have quite a few of their utensils already. The OXO silicone flexible pancake turner made flipping these pancakes so much easier – plus it saved me the job of trying to toss them and inevitably losing one to the floor. I also felt very fancy using the OXO baker’s dusting wand to shake cocoa powder onto the vegan pancakes at the end!
- *For the pancakes*
- 200g plain flour
- 400g plant milk (soya/oat/almond/coconut/hemp will all do the job!)
- Pinch pink Himalayan salt
- ¼ tsp vanilla bean paste
- 2 tbsp vegan margarine/spread
- *For the cream*
- 1 tin full fat coconut milk, chilled in the tin in advance (be careful not to shake the can)
- 1 tbsp maple syrup
- ¼ tsp vanilla bean paste
- *For the cherries*
- 20 pitted cherries
- 1 tsp maple syrup
- 1 tsp cornflour mixed with 2 tbsp water
- *To serve*
- 1 tsp cocoa powder
- Sift the flour into a large mixing bowl/jug. Slowly pour in the milk, hand whisking with a balloon whisk or a fork as you go, to create a smooth batter. Stir in the salt and vanilla bean paste. Set aside.
- Carefully open your tin of coconut milk and scoop the thick coconut cream into a small bowl, separating it from the thin liquid (you can use this leftover liquid for smoothies). Add the maple syrup and vanilla bean paste then whip until creamy. Place in the fridge.
- Heat your frying pan over a medium heat.
- Once hot, melt a knob of margarine in the pan. Pour or ladle ⅙ of the batter into the pan. Cook for a couple of minutes, carefully turn or flip halfway, then cook for a minute on the other side.
- While the pancakes are cooking, add the cherries, maple syrup and cornflour paste into to a small saucepan. Gently cook over a medium low heat, stirring frequently, until the cherries are soft and the liquid has thickened. If it begins to bubble rapidly, turn down the heat a little.
- Repeat step 4, with the margarine and batter, to create 6 pancakes.
- Roll up the pancakes, 3 per person, and place onto small plates. Remove the coconut cream from the fridge and scoop equally onto each serving. Do the same with the cherry sauce.
- Dust the pancakes with the cocoa powder and serve!
Pin this recipe for later:
Looking for more vegan pancake inspiration?
Thank you so much to OXO UK for sponsoring this post and helping to keep The Tofu Diaries up and running! All thoughts, recipes and photos my own. Please see my disclaimer for more details.