Dutch pancakes


York has a brand new and excellent pancake house. It’s run by a couple (I think) and they really care about their business and their customers. Rumour has it that they felt terrible turning away a vegan who had visited for a pancake, and so set about making a vegan and gluten free pancake that they were proud of. Rebecca and I went for a pancake and its was incredible. She went for a savoury one and I went for a sweet one. So. Good. We had pancakes for all our our meals for the next 2 days until I had a recipe I thought was good. It’s great for every meal. Here it is:


250g plain flour

2 tsp baking powder

Pinch of salt

350 ml soymilk

One ‘no egg’ as made up following packet instructions or half a banana, mashed

150 ml sparkling water

1tsp Sunflower or rapeseed oil, plus more for cooking


  1. Mix the flour, baking powder and salt in a bowl.
  2. In a blender either take the ‘egg’ you’ve made or the well mashed banana and add to it the soy milk. Blend fast, until it’s smooth. 
  3. Add to this the oil and the sparking water – don’t blend, just give it a stir to mix it up. 
  4. Pour the liquid mixture from the blender very slowly into the flour mixture and whisk as you pour, until it’s smooth. 
  5. Heat a pan with a little oil and make pancakes. I’m not going to tell you how to do this, because you know, right?

There are some good options here for making complete meals. I like to fry some red onion, courgettes, garlic, sundried tomatoes, mushrooms and sweet corn, them mix this with one ladle of batter (in a separate bowl – not the full mix) before cooking the pancake. This makes a great lunch, particularly served with some avocado and tomato on top, and a dollop of vegan pesto, which you can make yourself, but sacla do make one that you can get in most supermarkets. It’s also good with pecans, banana and syrup, and a scoop of Swedish glacé ice cream (again, widely available soy ice cream), or traditional, with lemon and sugar. 



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