Weekends don’t start any better than with some pancakes and/or waffles.  This is such a quick and easy recipe to follow and if you have children, it is a fun recipe to get them involved in.

Makes 8-12 pancakes (depending on size)


2 cups of plain flour (or you can use gluten free flour, buckwheat flour or other grain flour of your choice)
2 tsp baking powder
1 tsp bicarbonate soda/baking soda
2 tsp sugar of your choices (I use coconut sugar or maple syrup)
1 tsp cinnamon
Pinch of nutmeg
2 tsp vanilla essence
Pinch of salt
4 tbsp sunflower oil
3 cups of of cold water (you may need to add more depending on the consistency and thickness you want your batter to be).  To make your mix a little more creamier, add 2 cups of cold water and 1 cup of plant based milk of your choice.


  1. In a large mixing bowl, add all the ingredients and with a hand held whisk, mix until mixture is smooth (no lumps) and to the consistency you like.  If too thick, add more cold water (little by little), if too watery add a little more flour
  2. Using a frying pan, spray the bottom with some spray oil (I use sunflower oil) and once the pan has heated up, ladle in 1 small soup ladle of mixture into the middle of the pan.  Leave for a minute and you will see little bubbles forming.  Once you feel the bottom of the pancake has firmed you are ready to turn it over and cook for a further 1 minute on medium heat
  3. Repeat the process until you have used all your batter mix
  4. If you have a waffle maker and would like to make waffles, the mixture needs to be a little thicker before spraying your waffle ‘iron’ and adding the mix
  5. Enjoy with savoury or sweet toppings

Perfect to make any weekend super special

Savoury toppings:  Tofu scramble, sautéed mushrooms, sautéed cherry tomatoes, steamed spinach, vegan grated cheese
Sweet toppings:  Fresh berries, banana, nut butters, vegan whipped cream, vegan ice-cream, berry compote, mixed toasted nuts

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