Repent – This Lent – With Cruelty-Free Pancakes

Posted by on February 21, 2012 | Permalink

This Pancake Day, we’ve got a mouth-watering recipe to share with you! Pancake Day, also known as Shrove Tuesday, is the last Tuesday before Lent. Traditionally, Lent is a time of abstinence and making amends for one’s sins, and Pancake Day was the last chance people had to indulge themselves and use up the fatty foods in their homes, such as butter and eggs, which are forbidden during Lent.

But things are about to change. Here’s a pancake recipe that’s free of all those sinful animal fats, which means that people can now enjoy pancakes every day – Lent just got a whole lot easier! Because this recipe requires no animal fats, dairy products or any other animal-derived products, you can scoff these delicious pancakes with a clear conscience, knowing that you won’t be supporting cruel industries that exploit, maim and kill billions of animals each year.

The Shannons’ Cruelty-Free Pancakes

170 g or 1 1/2 cups all purpose flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
500 ml or 2 cups soya milk
2 Tbsp vegan margarine or non-dairy spread
1/2 tsp vanilla extract
2 Tbsp apple sauce
Oil or spread
Berries, apple sauce, jam, peanut butter or any other favourite filling
Icing sugar

  • In a bowl, mix the flour, sugar, baking powder, salt and soya milk with a hand beater (using a whisk attachment) until smooth.
  • Add the margarine, vanilla and apple sauce and, with the bowl tilted, blend for approximately 2 to 3 minutes until smooth and creamy.
  • Lightly slick your non-stick frying pan with oil and heat at a medium temperature until bubbly. Repeat this step for each pancake.
  • To make one pancake, pour approximately 50 ml (or 1/4 cup) batter into the frying pan. Immediately rotate the pan until a thin layer of batter covers the bottom. Cook until the edges begin to turn light brown. Loosen the pancake by running a wide spatula along its edge and flip. Cook the other side until light brown. Remove from the heat.
  • Repeat the process with the rest of the batter.
  • Stack the pancakes on a plate, placing pieces of greaseproof paper between each. Keep the pancakes covered.
  • When you’re ready to serve, top the pancakes with your favourite filling and roll up or spread margarine and sprinkle sugar on the pancakes and fold over. Delicious!

Makes 6-8 servings

Special thanks to the Shannons from the Betty Crocker Project for helping us whip up this great pancake recipe.