Now here’s a holiday worth celebrating: Pancake Tuesday. Also known as Shrove Tuesday, it precedes Ash Wednesday, the first day of Lent, and many folks nosh on pancakes for a meal.

Pancakes are definitely a delicious food, and the association with pancakes and Shrove Tuesday primarily stems from the fact that the foods they are made from are restricted during the fasting that is associated with lent.

Here are some of our favorite sweet pancakes–vegan style–with lots of different combinations, perfect for any time of day. Serve with maple syrup, toasted nuts, and lots of fresh fruit.

To make vegan “buttermilk”, put 1 tablespoon of apple cider vinegar in a measuring cup. Fill with remaining nondairy milk for the amount you need in total. Let sit for 5 minutes until curdled.

Before cooking, let batter sit for 10 minutes. If it gets too thick, add a bit of additional nondairy milk.

For more vegan pancake recipes, read here.

Sweet Potato Pancakes

2 cups whole grain flour
4 teaspoons baking powder
2 tablespoons unrefined cane sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups nondairy milk
1 tablespoon nondairy margarine, melted
1/2 cup unsweetened applesauce
1 sweet potato, cooked, peeled, and pureed

Mix together the flour, baking powder, sugar, cinnamon, and nutmeg. Separately, mix together the milk, margarine, applesauce, and sweet potato. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Use additional nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Blackberry Cornmeal Pancakes

1 cup coarse cornmeal
1 cup whole grain flour
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
3 tablespoons unrefined cane sugar
Pinch salt
1 2/3 cup vegan “buttermilk”
1 teaspoon vanilla extract
2 tablespoons nondairy margarine, melted
6 tablespoons unsweetened applesauce
3/4 cup fresh blackberries

Mix together the cornmeal, flour, cornstarch, cinnamon, baking soda, sugar, and salt. Separately, mix together the buttermilk, vanilla, margarine, and applesauce. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Stir in the blackberries. Use additional nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Peanut Butter and Jam Pancakes

2 cups whole grain flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
3 tablespoons unrefined cane sugar
1/2 cup applesauce
2 1/4 cups vegan “buttermilk”
1 cup melted creamy, natural peanut butter
1/4 cup melted coconut oil

Mix together the flour, baking powder, salt, and sugar. Separately, mix together the applesauce, buttermilk, peanut butter, and oil. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Stir in the blackberries. Use nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Chocolate Chip Pancakes

1 1/4 cups whole grain flour
3 tablespoons unrefined cane sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup nondairy milk
1/2 cup applesauce
3 tablespoons nondairy margarine
1/2 cup miniature semi-sweet chocolate chips

Mix together the flour, baking powder, salt, and sugar. Separately, mix together the applesauce, milk, and nondairy margarine. Stir the wet ingredients into the dry ingredients. Mix well, until smooth.  Stir in the chocolate chips. Use nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Apple Walnut Pancakes

1 1/2 cups whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups vegan “buttermilk”
1/2 cup applesauce
1 tablespoon agave nectar or maple syrup
1 medium apple, diced
1/2 cup toasted walnuts, chopped

Mix together the flour, baking powder, baking soda, and salt. Separately, mix together the applesauce, “buttermilk”, and agave nectar or maple syrup. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Stir in the apple and walnuts.  Use nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Blueberry Vanilla Pancakes

2 cups whole grain flour1/4 cup unrefined cane sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
2 cups vegan “buttermilk”
1/4 cup nondairy margarine, melted
1 cup blueberries, fresh or frozen

Mix together the flour, sugar, baking powder, baking soda, and salt. Separately, mix together the applesauce, “buttermilk”, and margarine. Stir the wet ingredients into the dry ingredients. Mix well, until smooth. Stir in blueberries.  Use nondairy margarine to coat a nonstick skillet. Bring to medium high heat. Add scoopfuls of the batter, and cook until bubbles start to form on the surface. Gently flip the pancake and cook until golden brown.

Image: universitychristianchurch.org


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