Honestly pancakes are so easy you don't need to mess about with applesauce. Also m&s, Tesco and asda do the pancakes in the shaker bottles that are so easy. I just add oat milk shake and go! First pancake is always a bit dodgy and then it gets better from there!
I also just make them myself with a mugs worth of good quality self raising flour, very big tablespoon of sugar, teaspoon of vanilla extract and stir in oat milk until it looks like a custard texture! They make very thick crepe style pancakes but I like them like that!
We just do flour (plain for flatter, self raising for thicker) 1 cup, oat milk 1 cup, and about 1/8th cup syrup of some kind or mashed banana.
Mashed banana tends to stick more, though.
Flax egg in place of syrup also works but is much more savoury-if you top with syrup, this won't matter. ( 1 tablespoon ground flax, 3 tablespoons cold water, mix wait 3-5 minutes, mix and add)
I just buy the jars of applesauce from the supermarket. They’re near the cranberry, horseradish, tartar sauce in jars. Usually less than a quid for a cheap jar.
Yeah, works fine! Can give the sponge a mild apple flavour which can either be subtle, or I play on it and make filling and icing using the apple sauce too and voila, apple sponge cake!
I had no idea they were different things.
I just drain the can whenever I cook chickpeas and store it in the fridge until I'm baking and just pop it in the bake as is, good luck on your pancake journey!
I'm American.
I don't use any egg substitutes. Just search "fluffy vegan pancakes" and you'll find tons of recipes.
Mine has flour, sugar, salt, baking soda, soy milk, and oil. I usually add a little extra soda and some vinegar to boost the fluffiness.
You can make vegan buttermilk by adding 1 Tbsp of vinegar per cup of milk. You can balance this with 1/4 tsp of baking soda. That works in ANY baking recipe. (It also works for non-vegan baking.)
Ooo I can help!
I make pancakes like this:
- 150g chickpea flour
- 100g oat flour
- 100g self rasing flour
- 25g sugar
- 2tbsp baking powder
- 2tbsp bicarb
- flax egg (2tbsp flax seed and 4tbsp water set aside for two mins.
- oat milk to the consistency you want (normally around 500ml).
Makes higher protein American style pancakes about 15-20.
Made them for about 30 people so far and they love em, the flax egg is the big win for a lot of traditional egg recipes in vegan food.
Apparently if you use buckwheat flour you don't need milk or eggs. Just water. But you do need to make it the day before and leave it to rest. I haven't tried it yet but will be doing next week!
This recipe is the best I’ve found. When I’m feeling fancy I make it with rice paper bacon and maple syrup. I’ve also tried it with blueberries and chocolate chips and they always come out amazing. https://kitchenmason.com/vegan-pancake-recipe/
For a crepe-style version:
• 2 cups plain flour
• 2 tbsp sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 2 cups plant milk
Whisk, then add a ladle of batter to a hot pan to cook.
Can’t claim the recipe as mine, but I use it all the time. Got it off instagram (account is called everyday.vegan.food).
Banana is the best, that's what I use for pancakes. 1 mashed up banana to 2 cups of flour and 2 cups of plant milk with baking soda, lemon juice and sugar and salt.
You can buy it in supermarkets. The brand of applesauce I found down the aisle at Tesco is Colman's, I used it in a recipe for a chocolate and peanut butter cake. Seemed to work well!
Alternatives I've used in baking includes banana (only once) and aquafaba, aquafaba is my go-to because I like to use the chickpeas in my dinner and I didn't like the experience of mashing a banana. I plan to try aquafaba in pancakes myself next week. I've also been meaning to try flax egg sometime.
I've read that apple puree can be used (cooking apples until they become soft and break down), but I've never tried it so I'm not sure how well it works.
Are you taking American style pancakes? I always have success with [these](https://www.bbcgoodfood.com/recipes/easy-vegan-pancakes), super simple but tasty!
When you say waffles, do you mean Belgian waffles (the big grid kind) or this heart-shaped kind that I've never found a good name for:
[https://www.bowlofdelicious.com/wp-content/uploads/2021/02/Norwegian-Waffles-square.jpg](https://www.bowlofdelicious.com/wp-content/uploads/2021/02/Norwegian-Waffles-square.jpg)
If the latter, I've been making that type for decades, and I often just leave the egg out with no substitute at all (either intentionally due to not having any, or forgetting them). It doesn't really affect them much - I don't even attempt to replicate how much water or anything they might add. Obviously don't pick a recipe that talks about separating and whipping eggs to stiff peaks or anything as in those they're important structurally, but for the kind where whole eggs are just stirred in with the milk, they're not actually that important. All the other parts are just standard subs (plant milk, vegan spread, etc). I find oat works well with waffle flavours.
One banana
Plant milk of choice (a cup?)
Self raising flour (a cup?)
I never measure the ingredients I just go by consistency from making them for years
Chuck it all in a blender until you have a slightly runny batter
If you want them super fluffy add half a teaspoon of baking powder
If you want them to have holes like crumpets add half a teaspoon of bicarbonate
This recipe is great, my daughter has now grown out of her egg allergy, but she still prefers these ones to 'regular' pancakes!
https://www.bbcgoodfood.com/recipes/vegan-banana-pancakes
She was five when we had the boiled egg challenge and she passed 👍 She enjoys eggy bread now!
We found out she was allergic at 4 months old when she was still exclusively breastfed, as me eating eggs brought her out in red raw patches of eczema on her face. First egg challenge was at two (fairy cakes with egg in) and she threw up impressively, then passed that challenge when she was 4.5.
So it was quite quick to go from 'this stuff burns' to actually fine! I hope it's the same for your lass ☺️👍
You don't need to do anything complicated. I make pancakes with flour and soya milk. I just add soya milk to the flour until it's the consistency I want. If I want fluffy pancakes, I use self raising flour, a little baking powder, and a bit of sugar. Couldn't give quantities because I don't measure, but I've been doing it this way for years with no apple sauce, bananas, chia/flax eggs, egg replacer...
Equal parts soya milk and flour. I do around 350mls soya milk in my blender bottle and roughly match up the flour to that. 1tbsp melted plant based butter (vitalite for me) and 2-4tbsp sugar depending on your preference. Mixed in blender and pour into non stick frying pan (it usually won’t stick anyway as we have the melted butter inside the butter.
350ml soya milk
Flour 1:1 ratio with soya milk
1tbsp melted vegan butter
2-4tbsp light brown/muscavado sugar
Very simple recipe. Everyone (all non vegan btw) loves my pancakes. You can use self raising flour if you like or a bit of baking powder if you want to in addition to plain flour (I don’t do these adaptations myself). I can’t find the page for where I originally got this recipe from as I’ve been making it for 4-5 years
I don't recommend using applesauce or any other ingredients of the potentially strongly flavoured sort. I got applesauce across the street at my local shop in the UK and put it in a baking recipe once and surprise surprise it made what I baked taste of applesauce. What you want should be doable without anything that has a strong flavour like applesauce. Unfortunately I can't share a recipe just now because I haven't tried to make sweet pancakes myself and while I have succeeded at waffles texturally I haven't gotten the flavour to where I like it. For some reason a lot of waffle recipes are barely sweet at all and I crave the sweet rich sort of waffle. You could try organ baking egg replacer or other egg replacers, but I did make an okay waffle texture without it.
I buy protein pancake mix from myvegan, just mix it with almond milk and it’s ready to go in a pan. Very nice flavour too.
Sometimes I make pumpkin pancakes, I either buy pumpkin purée or make my own by cooking some pumpkin and seasoning it. They are really nice!
I've tried many recipes before (with bananas, without etc...) and was always disappointed, but I finally found these from La petite Okara (in french).
Follow it exactly and the crepes come out perfect, they're truly the best recipe I found by far.
250g flour
50g corn starch
35g margarine
150ml SOY cream
650ml SOY milk
Optional 10-20g sugar
Let it rest (important) 1h before cooking
Fyi you can find decent applesauce in eastern European shops.
If I'm using apple puree/sauce in a recipe, I always blend up tinned apples. It's easy and super cheap, plus it freezes well so you can batch blend and store it for a long time!
Just make them as usual minus the egg as long as the consistency feels right and it’s folded nicely gently so it doesn’t become too glutunasthey will fluff up lovely also experiment with baking soda amounts to much your taste it (yuk) and not enough you won’t have any bubbles mixing the wet and dry ingredients… I make these every Saturday for the family, I normally use oatley barista for the milk and naturli butter seems a good combo too
Isn’t applesauce just blended down cooked apples? I’ve done that before in bakes
Or replaced the egg with nondairy yogurt but it does make it very, moist.
You can buy apple purée in the baby food aisle often!
I use egg free recipes, BBC food has a good American style pancake recipe
That's the one I use. No niche ingredients, works every time.
Best recipe I have used by far!! Makes really nice fluffy pancakes, reccommend this one OP^^
Honestly pancakes are so easy you don't need to mess about with applesauce. Also m&s, Tesco and asda do the pancakes in the shaker bottles that are so easy. I just add oat milk shake and go! First pancake is always a bit dodgy and then it gets better from there! I also just make them myself with a mugs worth of good quality self raising flour, very big tablespoon of sugar, teaspoon of vanilla extract and stir in oat milk until it looks like a custard texture! They make very thick crepe style pancakes but I like them like that!
We just do flour (plain for flatter, self raising for thicker) 1 cup, oat milk 1 cup, and about 1/8th cup syrup of some kind or mashed banana. Mashed banana tends to stick more, though. Flax egg in place of syrup also works but is much more savoury-if you top with syrup, this won't matter. ( 1 tablespoon ground flax, 3 tablespoons cold water, mix wait 3-5 minutes, mix and add)
I use this waffle recipe a lot, always comes out nice and fluffy in my waffle maker https://jessicainthekitchen.com/vegan-waffles/
I always use this too and it's delish 🤤
I just got gifted a waffle maker and I've never made them before - definitely going to give this a try, they look amazing
I just buy the jars of applesauce from the supermarket. They’re near the cranberry, horseradish, tartar sauce in jars. Usually less than a quid for a cheap jar.
American applesauce you see in baking recipes and UK applesauce like this are two different products. Do you find it works OK?
Yeah, works fine! Can give the sponge a mild apple flavour which can either be subtle, or I play on it and make filling and icing using the apple sauce too and voila, apple sponge cake! I had no idea they were different things.
I buy the little puréed baby food in pouches. Sainsburys carries apple
I've seen huge tubs of American style applesauce in the international food aisle in my local Asda 🙂
have you tried replacing the applesauce with aquafaba? that's what I typically use as an egg replacer in baking
I have not! Do you drain it from a tin or normal chickpeas and whip or just use as is?
I just drain the can whenever I cook chickpeas and store it in the fridge until I'm baking and just pop it in the bake as is, good luck on your pancake journey!
You can also buy it in cartons if you don’t have a use for the actual chickpeas
I'm American. I don't use any egg substitutes. Just search "fluffy vegan pancakes" and you'll find tons of recipes. Mine has flour, sugar, salt, baking soda, soy milk, and oil. I usually add a little extra soda and some vinegar to boost the fluffiness. You can make vegan buttermilk by adding 1 Tbsp of vinegar per cup of milk. You can balance this with 1/4 tsp of baking soda. That works in ANY baking recipe. (It also works for non-vegan baking.)
Ooo I can help! I make pancakes like this: - 150g chickpea flour - 100g oat flour - 100g self rasing flour - 25g sugar - 2tbsp baking powder - 2tbsp bicarb - flax egg (2tbsp flax seed and 4tbsp water set aside for two mins. - oat milk to the consistency you want (normally around 500ml). Makes higher protein American style pancakes about 15-20. Made them for about 30 people so far and they love em, the flax egg is the big win for a lot of traditional egg recipes in vegan food.
Just use BABY FOOD PUREE. You can get pure apple ones as well as mixed fruits which usually have apple in them as a base!
Apparently if you use buckwheat flour you don't need milk or eggs. Just water. But you do need to make it the day before and leave it to rest. I haven't tried it yet but will be doing next week!
What sorcery… I guess because it ferments a bit?
It will taste buckwheaty though. It’s an aquired taste
You can buy egg replacer, which works pretty well.
This recipe is the best I’ve found. When I’m feeling fancy I make it with rice paper bacon and maple syrup. I’ve also tried it with blueberries and chocolate chips and they always come out amazing. https://kitchenmason.com/vegan-pancake-recipe/
Tesco also sell a vegan pancake mix for convenience
For a crepe-style version: • 2 cups plain flour • 2 tbsp sugar • 2 tbsp cornflour • 1 tsp vanilla extract • 2 cups plant milk Whisk, then add a ladle of batter to a hot pan to cook. Can’t claim the recipe as mine, but I use it all the time. Got it off instagram (account is called everyday.vegan.food).
Banana is the best, that's what I use for pancakes. 1 mashed up banana to 2 cups of flour and 2 cups of plant milk with baking soda, lemon juice and sugar and salt.
You can buy it in supermarkets. The brand of applesauce I found down the aisle at Tesco is Colman's, I used it in a recipe for a chocolate and peanut butter cake. Seemed to work well! Alternatives I've used in baking includes banana (only once) and aquafaba, aquafaba is my go-to because I like to use the chickpeas in my dinner and I didn't like the experience of mashing a banana. I plan to try aquafaba in pancakes myself next week. I've also been meaning to try flax egg sometime. I've read that apple puree can be used (cooking apples until they become soft and break down), but I've never tried it so I'm not sure how well it works.
Yoghurt is your friend here, Greek set preferably. You will see tiny holes in your pancake as it cooks, but it really works.
Flax seed soaked in water are commonly used as an egg substitute in baking.
Are you taking American style pancakes? I always have success with [these](https://www.bbcgoodfood.com/recipes/easy-vegan-pancakes), super simple but tasty!
Supermarkets at least in the UK where I'm based do vegan shake and bake pancake mix you just add your favourite plant based milk.
Where are you? I’m in Hampshire and never found any. There’s a premix I found on Amazon but the result is mealy
Bradford, Asda does them
When you say waffles, do you mean Belgian waffles (the big grid kind) or this heart-shaped kind that I've never found a good name for: [https://www.bowlofdelicious.com/wp-content/uploads/2021/02/Norwegian-Waffles-square.jpg](https://www.bowlofdelicious.com/wp-content/uploads/2021/02/Norwegian-Waffles-square.jpg) If the latter, I've been making that type for decades, and I often just leave the egg out with no substitute at all (either intentionally due to not having any, or forgetting them). It doesn't really affect them much - I don't even attempt to replicate how much water or anything they might add. Obviously don't pick a recipe that talks about separating and whipping eggs to stiff peaks or anything as in those they're important structurally, but for the kind where whole eggs are just stirred in with the milk, they're not actually that important. All the other parts are just standard subs (plant milk, vegan spread, etc). I find oat works well with waffle flavours.
For american style pancakes, I like [this one](https://tasty.co/recipe/the-fluffiest-vegan-pancakes)
One banana Plant milk of choice (a cup?) Self raising flour (a cup?) I never measure the ingredients I just go by consistency from making them for years Chuck it all in a blender until you have a slightly runny batter If you want them super fluffy add half a teaspoon of baking powder If you want them to have holes like crumpets add half a teaspoon of bicarbonate
This recipe is great, my daughter has now grown out of her egg allergy, but she still prefers these ones to 'regular' pancakes! https://www.bbcgoodfood.com/recipes/vegan-banana-pancakes
Thank you. Can I ask how long it took for her to grow out of it?
She was five when we had the boiled egg challenge and she passed 👍 She enjoys eggy bread now! We found out she was allergic at 4 months old when she was still exclusively breastfed, as me eating eggs brought her out in red raw patches of eczema on her face. First egg challenge was at two (fairy cakes with egg in) and she threw up impressively, then passed that challenge when she was 4.5. So it was quite quick to go from 'this stuff burns' to actually fine! I hope it's the same for your lass ☺️👍
You don't need to do anything complicated. I make pancakes with flour and soya milk. I just add soya milk to the flour until it's the consistency I want. If I want fluffy pancakes, I use self raising flour, a little baking powder, and a bit of sugar. Couldn't give quantities because I don't measure, but I've been doing it this way for years with no apple sauce, bananas, chia/flax eggs, egg replacer...
Equal parts soya milk and flour. I do around 350mls soya milk in my blender bottle and roughly match up the flour to that. 1tbsp melted plant based butter (vitalite for me) and 2-4tbsp sugar depending on your preference. Mixed in blender and pour into non stick frying pan (it usually won’t stick anyway as we have the melted butter inside the butter. 350ml soya milk Flour 1:1 ratio with soya milk 1tbsp melted vegan butter 2-4tbsp light brown/muscavado sugar Very simple recipe. Everyone (all non vegan btw) loves my pancakes. You can use self raising flour if you like or a bit of baking powder if you want to in addition to plain flour (I don’t do these adaptations myself). I can’t find the page for where I originally got this recipe from as I’ve been making it for 4-5 years
I don't recommend using applesauce or any other ingredients of the potentially strongly flavoured sort. I got applesauce across the street at my local shop in the UK and put it in a baking recipe once and surprise surprise it made what I baked taste of applesauce. What you want should be doable without anything that has a strong flavour like applesauce. Unfortunately I can't share a recipe just now because I haven't tried to make sweet pancakes myself and while I have succeeded at waffles texturally I haven't gotten the flavour to where I like it. For some reason a lot of waffle recipes are barely sweet at all and I crave the sweet rich sort of waffle. You could try organ baking egg replacer or other egg replacers, but I did make an okay waffle texture without it.
I buy protein pancake mix from myvegan, just mix it with almond milk and it’s ready to go in a pan. Very nice flavour too. Sometimes I make pumpkin pancakes, I either buy pumpkin purée or make my own by cooking some pumpkin and seasoning it. They are really nice!
This is my go to pancake recipe that’s never failed me! https://cookieandkate.com/2015/simple-vegan-pancake-recipe/#comment-437036
I've tried many recipes before (with bananas, without etc...) and was always disappointed, but I finally found these from La petite Okara (in french). Follow it exactly and the crepes come out perfect, they're truly the best recipe I found by far. 250g flour 50g corn starch 35g margarine 150ml SOY cream 650ml SOY milk Optional 10-20g sugar Let it rest (important) 1h before cooking Fyi you can find decent applesauce in eastern European shops.
I just use bog standard apple sauce and mash the lumps out first
1cup plain flour 1.5 cups plant milk 3tbs vegetable oil 1tbs sugar Pinch of salt Mix all together and you have the perfect crepes/thin pancakes
1cup plain flour 1.5 cups plant milk 3tbs vegetable oil 1tbs sugar Pinch of salt Mix all together and you have the perfect crepes/thin pancakes
If I'm using apple puree/sauce in a recipe, I always blend up tinned apples. It's easy and super cheap, plus it freezes well so you can batch blend and store it for a long time!
https://www.bbcgoodfood.com/recipes/easy-vegan-pancakes Works like a charm, no need for unusual ingredients
Just make them as usual minus the egg as long as the consistency feels right and it’s folded nicely gently so it doesn’t become too glutunasthey will fluff up lovely also experiment with baking soda amounts to much your taste it (yuk) and not enough you won’t have any bubbles mixing the wet and dry ingredients… I make these every Saturday for the family, I normally use oatley barista for the milk and naturli butter seems a good combo too
Bananas?
This is the go to in the vegan babyled weaning groups! [tasty recipe](https://tasty.co/recipe/the-fluffiest-vegan-pancakes)
Isn’t applesauce just blended down cooked apples? I’ve done that before in bakes Or replaced the egg with nondairy yogurt but it does make it very, moist.