It’s Pancake Day! Although these starchy round cakes are loved by many, pancakes can seem a little problematic for those with allergies or dietary requirements. However, there are many plant-based pancake alternatives which are sure to suit a special diet!
Traditionally, pancakes are made with eggs, milk, flour and sometimes butter, depending on your recipe. But who said we had to stick to tradition? There are many people who can’t eat any of the above ingredients – but it doesn’t mean they should miss out. Read on to find out about plant-based alternatives for equally delicious pancakes.
Plant-based alternative to eggs
Eggs are the glue that holds pancakes together. Although they don’t really provide much in terms of taste, they transform a pancake batter so that it doesn’t break up into pieces when you eat it.
Those with egg allergies or vegan diets can use mashed banana in their plant-based pancake batter. This provides a lovely, sticky tecture which binds the batter together a bit like an egg. It also offers a yummy flavouring to plain pancakes. Try mashing up a banana, then popping all your pancake ingredients into a blender to get a smooth consistency to work with.
If you don’t like the taste of bananas, try using flax meal (ground flax seeds). Mix them with water to produce a sticky formula which will help keep your pancakes whole. Make sure you don’t just chuck your flax meal into your batter – you have to mix it separately.
Plant-based alternative to milk
Thanks to the rise of veganism, there are many plant-based milks available at your local supermarket or convenience store. From coconut, to oat, to soy, those with a plant-based diet have lots to choose from.
However, it’s this very reason that choosing the right plant-based milk can be a little overwhelming. So here are a few tips:
- If you want a natural sweetener, try oat milk.
- Those with nut allergies should steer clear of coconut, almond, cashew or hazelnut milks.
- If you’re looking for the same consistency as cow’s milk, you may want to try soy milk.
- Making savoury pancakes? Try hemp milk, as it’s less on the sweet side.
Plant-based alternative to butter
Some people mix butter into their pancake batter mixture, whilst others might use it to grease their pans. Either way there are plant-based alternatives to butter which do exactly the same thing.
First up: coconut oil. This oily substance can be used in anything from cooking to haircare, but it’s ideal for making sure your pancakes don’t stick to the pan. It has plenty of health benefits, including its high healthy fat content.
You can also use margarines, but beware the use of palm oil if on a vegan diet. There is also speculation that manufacturers list palm oil as the more general ‘vegetable oil’ on tubs of margarine, which can be misleading. You can find out more about the dangers of using palm oil here.
If you want to enhance the flavour of your pancakes with a butter-like ingredient, try avocado. As strange as it may seem, especially if you’re making sweet pancakes, avocados will add that naturally fatty taste and creamy texture to just about anything. I highly recommend blending an avocado into your mixture!
Do you have any tips for plant-based pancake recipes? Comment down below!