Vegan pancake stack

Course: Breakfast
Keyword: pancakes, vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Calories: 270kcal
Author: Emily Leary
An egg-free and dairy-free stack of delicious mini vegan pancakes.
Print Recipe


  • 150 g plain flour
  • 50 g buckwheat flour
  • 2 tsp sugar
  • 8 g arrowroot powder
  • 500 ml sweetened soya milk
  • 1 tsp bicarbonate of soda
  • 1 tbsp soya margarine plus more to fry if needed
  • A few tbsp of your choice of syrup


  • Mix the flours, sugar and arrowroot in a large bowl.
  • Whisk in the milk bit by bit to avoid lumps.
  • Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well
  • Whisk in the bicarb.
  • Heat the pan to a medium-high heat, and cook the pancakes with about a dessert spoon of batter per pancake. They'll need just 30 seconds or so before they bubble on top and brown underneath
  • Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
  • When all the pancakes are cooked, drizzle with the syrup if desired and serve to the table for everyone to help themselves.


Calories: 270kcal | Carbohydrates: 45g | Protein: 9g | Fat: 5g | Sodium: 401mg | Potassium: 288mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12.5% | Vitamin C: 10.9% | Calcium: 18.6% | Iron: 15.9%