Happy Pancake Day!

Enjoy the best Tuesday of the year with these flipping good vegan and veggie pancake recipes

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Everyone enjoys a flipping good pancake – and whether you opt for sweet or savoury, veggie or vegan, these recipes from the Vegetarian Society are guaranteed to get even the most reluctant tosser reaching for a frying pan.

Carrot and onion pancakes

Vegan

Ingredients (makes 6 pancakes)

120g wholemeal self-raising flour
2 tsp egg replacer (or 2 tsp gram flour mixed with 4 tsp water)
400ml soya milk
1 carrot, grated
1 onion, grated
Salt and pepper to taste
2 tbsp oil for frying

Method
1. Mix the flour, egg replacer and soya milk to make a smooth batter. Place the carrot and onion onto a clean tea towel. Squeeze out as much liquid as you can, then add to the batter mixture. Season with salt and pepper to taste.
2. Heat a little oil in a non-stick frying pan. Spoon in half a ladle of mixture and carefully spread it over the pan. Gently fry for five minutes on both sides, until golden.Cook’s tip: if you prefer a smoother pancake put the batter mixture through a blender before step 2.

Perfect fruity pancakes

Vegan

Ingredients (serves 4)

For the pancakes:

50g plain white flour
50g gram flour, sifted
15g poppy seeds
300ml pint soya milk
Pinch of salt
1 tsp sunflower oil
150ml natural soya yoghurt

For the filling:

2 ripe bananas, chopped
1 lemon, juiced
50g ready-to-eat dried apricots, chopped
50g toasted almonds, chopped
1 tsp groundnut oil

To decorate:

1 tsp poppy seeds (optional)
Thin slivers of lemon zest

Method
1. First, make the pancakes. Blend the flours, poppy seeds, soya milk and salt in a blender or food processor. Leave to stand for 20 minutes.
2. Meanwhile, make the filling by mixing the bananas, lemon juice, apricots and almonds together.
3. Heat a little oil in a non–stick pancake pan. Use a 50ml/2oz ladle to measure the batter for each pancake. Pour the batter for one pancake into the pan, swirling it around to cover the base evenly. Cook until set and golden brown underneath, then flip the pancake over and cook the other side.
4. Make 8 pancakes and layer to keep warm. Fill each pancake with a couple of spoonfuls of the filling and fold into quarters.
5. Arrange 2 on each serving plate with a spoonful of soya yogurt. Sprinkle poppy seeds (if using) and lemon zest on the yogurt to decorate and serve.

Tangy garlic mushroom galette

Can be vegan/gluten-free/wheat-free

Ingredients (serves 4)

For the galette:

100g buckwheat flour*
300ml milk or soya milk
½ tsp paprika
1 tbsp vegetable oil (and some extra for frying)

For the filling:

1 tbsp vegetable oil
300g mushrooms, sliced
2 cloves garlic, chopped
40g walnuts, chopped
100g vegetarian or vegan cream cheese
100ml single cream or soya cream
1 tsp Dijon mustard
1 tsp fresh thyme leaves, chopped
Salt and pepper

To serve:

100g vegetarian Cheshire cheese or vegan cheese, crumbled or grated
Mango chutney and/or cranberry sauce
Small side salad (optional)

Method
1. To make the pancake batter, whisk the buckwheat flour, milk or soya milk, paprika and vegetable oil together and set to one side. Preheat the oven on its lowest setting.
2. To prepare the filling, fry the mushrooms in the oil for 5 minutes, then add the remaining filling ingredients and cook for another 5 minutes. Season to taste and keep warm.
3. To make the pancakes, heat a little oil in a medium non-stick frying pan. Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown. Slide the pancake out of the pan and fold the edges in to create a square shape with the centre exposed. Place the pancake on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter.
4. To serve, place each pancake on a warm plate. Unfold the edges, place a quarter of the filling in the centre, then refold. Sprinkle with the extra cheese and add a dollop of mango chutney or cranberry sauce, and a side salad if you like.
*Gluten-free buckwheat flour is available in most supermarkets.

Blueberry pancakes with maple syrup and hazelnuts

Vegetarian

Ingredients (serves 2)

25g wholemeal plain flour
25g plain flour
1 tsp baking powder
½ tsp cinnamon
1 medium free-range egg
75ml semi-skimmed milk
140g fresh or frozen blueberries
2 tsp olive oil
2 tsp maple syrup
20g blanched hazelnuts

Method
1. Combine the dry ingredients in a mixing bowl and make a well in the centre. Pour the egg and half of the milk into the well, then beat this mixture into a thick batter. Stir through the remaining milk.
2. Add the berries and stir.
3. Heat a large non-stick frying pan over a low heat and add the hazelnuts. Toast gently for a few minutes then transfer to a plate and set aside to cool before chopping. Wipe the pan clean then brush the base with olive oil.
4. Add the mixture 1 tablespoon at a time (per pancake).
5. As soon as bubbles start to rise to the surface of the pancakes, flip them over using a palette knife and cook the other side for about 30 seconds.The pancakes should be golden brown in colour.
6. Lift the pancakes out of the pan and place on a warm plate.
7. Repeat steps 4-6 until all of the batter has been used.
8. Serve with maple syrup and chopped hazelnuts.

The Vegetarian Society is a charity that is passionate about veggie food and wants everyone to know how varied and delicious vegetarian dishes are! Enjoying and maintaining a veggie lifestyle can be easy – and a great way to do it is with these pancake recipes.

Click here for more from the Vegetarian Society, including recipes and help to switch to a meat-free diet.