Traditional Vegan Scotch Pancakes

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This recipe for traditional vegan Scotch fluffy pancakes result in a stack of soft and light pancakes that are so delicious.

Ingredients are just your everyday staple food stuff so chances are you have everything to hand to create a pile of yummy vegan pancakes especially for Pancake Day.

Amazingly these vegan pancakes taste just like ordinary traditional pancakes if not better.

The secret to fluffy vegan pancakes is whisking to a smooth batter and allowing the batter to rest in the fridge before cooking.

It only takes 5 minutes to whip up the batter then at least 60 minutes chilling in the fridge.

To save time prepare the batter the night before and give it a good mix before using.

Origin of pancakes

Pancakes are truly a traditional food.

Pancakes were popular during medieval times with one of the first pancake recipes dating to a recipe book from 1439!

However there is evidence of pancakes going further back to the Neolithic era 5,300 years ago!

Otzi the Iceman was unburied from the Italian alps in 1991. Researchers found remains of food within Otzi’s stomach that suggested he had eaten something akin to a cooked pancake.

Vegan Traditional Fluffy Scotch Pancakes

Makes 9 large pancakes.

Perfect for Shrove Tuesday or Pancake Day.

Pancake Day is a day for feasting before the beginning of 40 days of Lent and the fasting that traditionally occurred before Easter. Preparing pancakes on Shrove Tuesday ensured that eggs and fats were not wasted during the fasting of Lent.

Vegan Traditional Scotch Pancakes

Create an impressive stack of 9 large fluffy, soft, delicious pancakes for all the family to enjoy.

Perfect for breakfast, brunch, or snack. Or to celebrate Pancake Day.

Prepare little, dainty pancakes for including in an Afternoon tea spread.

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Prep Time: 5 minutes

Cook Time: 20 minutes

resting time: 1 hour

Total Time: 1 hour 25 minutes

Course: Afternoon tea, Breakfast, Dessert, Snack, Supper

Cuisine: British, Scottish

Servings: 9 pancakes

Calories: 130kcal

Author: Jacq

Equipment

• non-stick frying pan/pancake pan/ pancake maker/non-stick hotplate

Ingredients

• 230 grams self-raising flour 1 and1/2 cups plus 3 tablespoons.
• 2 tablespoons granulated sugar Or use maple/agave/date syrup etc.
• 375 ml plant-based milk 1 and a 1/2 cups.
• 2 teaspoons baking powder
• 1 tablespoon white distilled vinegar
• 2 teaspoons vanilla essence/extract

To cook

• 1 tbsp vegetable oil optional. If using a pancake maker oil is not necessary.

Instructions

• Place all dry ingredients into a mixing bowl and stir.
• Add wet ingredients and whisk well with a spoon or fork.

  If your batter is too thick add an extra 1-2 tbsp of milk.

  Although this recipe does create a thick batter so don't make your batter too runny.
• Leave in the fridge for at least an hour.
• Heat your non-stick frying pan over a medium heat.

  Use oil if necessary.

  If using a pancake maker set the hotplate to a medium- high temperature.
• Pour 60ml (1/4 cup) of batter per pancake.

  Flip the pancakes when lots of bubbles have appeared over the surface.
  
• Cook on the other side for a minute or two until golden.
  
• Depending on the pan used a little more oil may be necessary to prevent sticking.
• If you want to keep pancakes warm lay each cooked pancake between parchment paper and keep warm on a low temperature in the oven.

  Or cool on parchment paper to enjoy at room temperature.

Notes

***Please note: In the UK a one cup measurement equals 250ml***

The following nutritional calculation is for guidance only and is not a strict analysis as ingredients vary.

 

 

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Nutrition

Calories: 130kcal

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Recipe notes for Traditional Vegan Scotch Pancakes

• Pancakes will keep fresh for up to 3 days. I store mine in the fridge, or just covered on the countertop if going to be consumed within 24 hours.
• Pancakes can be frozen, well wrapped to prevent freezer burn. Add a layer of greaseproof paper between each pancake to prevent freezing together and for ease of removing single pancakes.
• Pancakes are ideal for freezer breakfast prep. Cook up a few batches and freeze.
• Toasted pancakes with jam are a delicious way to enjoy 3 day old pancakes especially tasty with some homemade jam. Check out my easy, quick, no-sugar blueberry Chia Seed Jam recipe.
• In Scotland Scotch pancakes are traditionally served cold with butter and jam. I love pancakes at room temperature or even chilled from the fridge with a little vegan margarine spread over.
• Serve your pancakes with lots of fruit. Creating a rainbow fruit salad. My kids love designing pancake faces, etc with different ingredients.
• Maple/agave/date syrup drizzled over your pancakes is a yummy addition.
• Plant-based vegan yogurt is tasty with pancakes.

• Try adding vegan chocolate chips, blueberries, raspberries, etc to your pancakes.  Either gently mix through the filling just before cooking or sprinkle the filling on to the pancake after you flip it. For apple pancakes, stew little cubes of apple until just soft and then add these to the pancakes.

• For birthday cake pancakes, sprinkle vegan-friendly sprinkles over your pancake after flipping or mix through the batter. My kids love these.
• I use a pancake maker that I purchased from Amazon UK during their Black Friday 2020 sale. Its now one of my favourite kitchen gadgets as it can cook/heat/brown many things without added oil. Such as flatbreads, bubble and squeak type patties, Scottish potato scones, crumpets, etc. You can even cook and brown vegetables such as peppers, tomatoes, and courgettes. The cook-top is easily cleaned as its non-stick.

Looking for more traditional vegan desserts?

Check out this yummy quick traditional Vegan Chocolate Custard Pudding!

A serving of this traditional vegan Eve’s pudding is warming and delicious with stewed apples baked under a crispy topped cinnamon sponge.

And for an evening treat this sweet, milky, spicy Turmeric Latte is perfect. Its my ultimate favourite! So good when you need a mood boost, feeling a little under-the-weather, or have aches and pains.