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A Vegan full English with pancakes, bacon, beans, tomato and side salad.

Vegan Pancakes


  • 300g self-raising flour
  • 1 tsp baking powder
  • 400ml plant-based milk (such as oat, almond or soya)
  • 1/2 tsp salt
  • 5 tbsp of vegetable oil, plus a little extra to cook the pancakes
  • Toppings of your choice (we recommend VBites Maple Bacon Rashers or VBites Cheezly Beans Range)


  1. Add the flour, baking powder and salt to a bowl. Slowly pour in the milk using a balloon whisk until you get a smooth, thick lump less batter.

  2. Heat a little oil in a non-stick frying pan over medium-low heat; once hot, carefully add 2 tbsp batter into the pan at a time to make small, round pancakes.

  3. Cook for around 3-4 minutes until bubbles appear on the surface and the cakes are lovely and firm. Have a sneak peek under the cake to inspect the goldenness. Once you are happy, do the pancake day flip and cook for a further 3 minutes until lovely and golden. Transfer to a hotplate to keep warm while repeating the remaining batter stock.

  4. Serve stacked on the plate. Enjoy with crispy rashers and, of course, a good spoon of our epic plant protein power cheezly beans and a good slug of vegan Worcester sauce.