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World's Best Vegan Scotch Pancakes

Vegan drop scones or Scotch pancakes


  • 1 cup plain flour(use a finer type of flour for more cake-like texture)

  • 2 tbsp chickpea/garbanzo/besan/gram flour(you can use the type sold in Indian grocery shops)

  • 1 tbsp brown sugar(optional)

  • 1 tsp baking powder(less than 6 mths old)

  • 1/2 tsp baking soda(less than 6 mths old)

  • 2/3 cup soy milk or any other non-dairy milk

  • 1/3 cup water

  • 2 tsp vanilla extract(optional)

  • 1 tbsp oil

  • 2 tbsp of a home-made egg substitute (grind about 1.5 cups of flaxseeds in a food processor for 1 min(it's not possible to grind them too fine) or use ready-milled flaxseeds. Add about 0.75 cup water and process to form a slimy paste, then add about 0.3 cup chickpea flour and process again to form a yellowish 'eggy' paste)


  • 1.

    Mix the dry ingredients in a mixing bowl.

  • 2.

    In a measuring cup, mix the water and the soy milk then add it to the dry mixture.

  • 3.

    Use a rubber spatula and stir to form a smooth batter.

  • 4.

    Add 2 tablespoons of the egg substitute and a tablespoon of oil and mix until the batter turns 'eggy'.

  • 5.

    Scoop or pour the batter onto a heated greased pan to form small round-sized pancakes. You can add fruits such as fresh blueberries to the top of the cooking pancakes at this time.

  • 6.

    Flip the pancakes over when bubbles have appeared and cook until the bottom is browned.


For oatmeal pancakes, replace 1/4 cup of plain flour with oatmeal.

Serve with maple syrup or jam. Top with a scoop of vegan margarine(Olive Gold) for a salty flavor. Add fruits on the side such as caramelized bananas and peaches. You can also make a delicious caramel-like sauce with peanut butter, dark brown sugar and some water. Eat slowly and enjoy.

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