Growing up in the Davy house, Pancake Day was a big event. I remember coming home and watching as my Mum whipped up a huge bowl of batter, ready to fry. We would watch with eager eyes as she carefully spooned out the mix, whirling it around the pan to get a nice, even pancake. We would take turns trying to flip the pancake, many ended up on the floor, some a wrinkled mess, one even stuck to the ceiling once, but most would be good. She would stack them up on a plate and store them in a warm oven until it was time to eat. As we were a family of 6, it took a while to make enough for everyone. I remember spooning golden syrup onto the warm pancakes, rolling them in a hurry and shoving them into my mouth. On this one day we were allowed to have a four course meal of sweet pancakes, only choosing to introduce savoury options many years later.
Fast forward 20 or so years later and I am that same pancake-loving girl. These days I opt for whole grain variety, omitting the eggs and sugar for ingredients like flax seeds, bananas or maple syrup. I had some chestnut flour that’s been sitting in my cupboard for a few weeks, and figured it would add a good flavour to some vegan crepes.
Breville sent me THIS fantastic gadget to make batch cooking a stack of pancakes even easier. Their traditional crepe and pancake maker boasts a large 12″ cooking plate with 5 heat settings, it comes with a handy wooden T-stick for ensure even batter spreading. You can even use it for quesadillas, omelettes or even blinis.
- 65g / ¾ cup chestnut flour (I used Shipton Mill)
- 45g / ½ cup oats
- 440ml /1¾ cups nut milk + a little extra to thin out batter mix if needed (I used cashew milk)
- 1 tablespoon ground flaxseed
- For sweet pancakes; 2 tablespoons maple syrup
- Sweet; maple syrup / agave / date syrup / nut butters / coconut jam etc
- Savoury; sautéed mushrooms / spinach / hummus / baba ganoush
- In a blender, blend the batter ingredients.
- Turn on the pancake mixer and leave to heat up for 3 mins, I used temperature setting 3. If using a frying pan, heat a little coconut oil in a pan and let the pan get hot.
- Ladel a spoonful of the mix onto the crepe tray. Use the wooden T-spatula to spread the mix evenly.
- Cook for 2-3 minutes on one side, then flip over and cook for 3 more minutes - cook until nicely browned.
- Serve with toppings of your choice
I used my trusty Optimum G2.1 high-speed power blender for this recipe. Theres a whopping £230 OFF right now – just follow the link. The fab people at Froothie are offering you lovely readers FREE DELIVERY too (for a limited time)! Just use this code 3414 FREE AMBASSADOR DELIVERY in the comments box when making your purchase, the delivery charge will then be refunded.
Want more vegan and gluten free pancake ideas?!
Disclaimer: Thanks to Breville for sponsoring this post. I was not paid to write a positive review. Thank you to you kind readers, for your continued support.
Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie. Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures!