After my first pancake adventure, I set myself on a quest to make vegan flapjack pancakes. The four main ingredients for a general pancake recipe are flour, baking powder, milk and eggs. The first two are vegan however, the other two create some problems. Milk is a diary product and eggs are a product ‘made’ by chickens. Milk can easily replaced by non-diary products such as rice milk or soya milk. The advantage of the latter one is that there is no need to sweeten the pancake because soya milk is already quite sweet by itself. On top of that, if you are lactose intolerant and can’t drink any milk, soya or rice milk is a great replacement!
Now the remaining problem is to find something that can replace an egg in a pancake recipe. Eggs are usually a binder or leavening agent in recipes however, sometimes it is possible to leave the egg out. This might lead to a less cohesive batter, but if you use soya milk (which has some binding potential) you can forget about the egg. Another solution is to mix three tablespoons of water with one tablespoon of corn starch, when this is turned it to a batter-like substance, put it with your pancake batter to replace the eggs.
So there you have it, a way to make vegan pancakes by replacing eggs and milk, if you have any vegan cooking tips, feel free to share them in the comment section below.