• 380 g plain flour
  • 2 tsp baking powder
  • 130 g caster sugar
  • 250 ml OGGS® Egg Alternative Aquafaba
  • 7 tbsp vegetable oil
  • 1 squeeze of juicy lemon
  • 150 ml dairy-free milk
  • Margarine for frying
  • Favourite toppings… fresh fruit, maple syrup, melted chocolate…the options go on and on.


  1. 1

    Combine all the dry ingredients together in a large bowl.

  2. 2

    Next, whisk up your OGGS® Aquafaba in a clean bowl for 30 seconds until it’s pale and frothy, then add the oil, lemon juice and milk.

  3. 3

    Add the dry mixture to the wet mixture, little by little, and fold in until you’ve made a smooth thick batter.

  4. 4

    Rest the pancake batter in the fridge for 30 minutes...sorry!

  5. 5

    Heat a non-stick frying pan over a medium heat and add a knob of margarine. Once melted, add a small ladleful of batter into the frying pan and smooth into a rough round with the back of the ladle.

  6. 6

    Wait until the base of the mixture sets and the top begins to bubble, then flip it over and cook until both sides are golden brown. Repeat until all the batter is used up Serve with lashings of your favourite toppings!

Nutritional Details

Each serving provides
  • Energy 971kj 232kcal 12%
  • Fat 8.9g 13%
  • Saturates 0.7g 4%
  • Sugars 12.0g 13%
  • Salt 0.52g 9%

% of the Reference Intakes

Typical values per 100g: Energy 1511kj/361kcal

Each serving provides

37.0g carbohydrate 1.3g fibre 3.2g protein

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