Is having vegan pancakes with jam and cream rather than syrup a little unusual? It might be. This comes from me being South African, and you know, we didn’t even call these things pancakes! We called them flapjacks.
What we call pancakes in South Africa are the large, thin, flat ones known elsewhere as crepes. And up until recently I thought this was just due to the South African habit of naming things strangely, like calling traffic lights ‘robots’.
Many a time in a taxi in various parts of the world, I’ve had to do a quick correct:
Me: Take a left at the next set of robots.
Taxi Driver: Huh?
Me: I mean the next set of traffic lights, take a left at the next set of traffic lights.
Flapjacks in the UK are some kind of granola bar made with rolled oats. And I only recently discovered that pancakes are also called flapjacks in North America, sometimes.
So maybe not quite so strange that we ended up calling pancakes ‘flapjacks’.
Should I mention that we sometimes call these ‘crumpets’ too? Probably not, now that’s going off into a whole other naming strangeness.
But yeah, flapjacks (pancakes), also sometimes called crumpets with jam and cream in South Africa is a thing. And it’s a freaking delicious thing!
So if pancakes with jam and cream is something you have not yet tried, then I highly recommend it.
And the cream is vegan cream of course. Vegan whipped coconut cream is the way forward.
Or you know, just pour syrup over these babies. Enormously good either way.
Light and perfectly fluffy, deliciously satisfying, and with just the right amount of sweet.
If you try this recipe (with whatever you decide to put on top!), let us know how it goes!
Rate it and leave a comment, and snap a photo too if you can and tag it #lovingitvegan on Instagram. We’d love to see it.
- 1 and ¼ cups (156g) All Purpose Flour
- 3 Tbsp (37g) Sugar
- 1 Tbsp (15g) Baking Powder
- ¼ tsp Salt
- ¾ cup (180ml) Soy Milk (or any non-dairy milk)
- 1 Flax Egg
- 1 Tbsp Coconut Oil
- Sift the flour into a mixing bowl.
- Add the sugar, baking powder and salt and mix together.
- Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute or so to thicken.
- Add the soy milk (or other non-dairy milk), flax egg and coconut oil to the dry ingredients and mix in.
- The batter should be fairly thick but still pourable. If it is too thick, add a little more soy milk.
- Heat up a pan and grease lightly with a little coconut oil.
- The pan should be very hot, but not smoking, before you pour in your first batch of batter.
- Add batter to the pan in roughly ¼ cup measures into the pan.
- You will see small bubbles appear on the surface of the pancakes and the edges will dry, that is when it's time to flip over onto the other side.
- Cooking time for each pancake is around 2 minutes in total.
- Serve with strawberry jam and whipped coconut cream or with vegan butter and syrup.