Vegan Pancakes

Makes 12 pancakes.

Note: we made these using the whisk of a food processor but you can do it by hand with sufficient enthusiasm.  The reason we describe the food processor method here is because this recipe may work best if the bubbles from excessive beating are held in place by the coconut oil (which is fat-like in consistency).
Note: you will have to experiment with the amount of mixture, heat and oil used when cooking each pancake: there's a fine line between burning the pancake (and setting off your fire alarms) and waiting ages for a small, greasy, pale pancake.
Note: lacking egg, the pancakes themselves are somewhat tasteless so make sure you serve them with lots of interesting stuff or, alternatively, you may wish to consider sweetening or otherwise flavouring the pancake mixture.



  1. Put all of the ingredients into a bowl and use a food processor/whisk to beat them together well (i.e. beating for several minutes, the longer the better); pause the mixing half way through and use a spatula to make sure that there is no flour stuck to the bottom of the mixing bowl.
  2. Put the mixture in the fridge to rest for 5 minutes or more.
  3. Heat a teaspoon of coconut oil in a frying pan at a middling-to-high heat until the oil shimmers.
  4. Add a 3/4 full ladle of the mixture to the pan and immediately rotate the pan, at an angle, to spread the batter out.
  5. Do not touch the pancake until it begins to colour at the edges.
  6. Turn the pancake over when the underside looks done; cooking the other side will take a lot less long than cooking the first side.
  7. Place a piece of kitchen paper on a plate and remove the pancake onto the kitchen paper so that the paper will soak up the remaining grease.
  8. Add another teaspoon of coconut oil to the pan and repeat from (4), ensuring a piece of kitchen paper is placed between each pancake on the serving plate.

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