Vegan Pancakes with Maple Bacon Style Rashers

Delicious recipes from The Pioneers of Plant-Based Food

Vegan Pancakes with Maple Bacon Style Rashers



Making pancakes for pancake day has been a long-standing tradition for centuries, with recipes for one of the UK’s favourite dish found in books dating back as far as 1439 in preparation for Lent. This year don’t miss out on the ultimate food of indulgence and enjoy our decadent stacked pancakes covered in fried pieces of maple cured rashers and drizzled with sticky sweet maple syrup.

To learn how to make more mouth watering plant-based dishes, visit our recipes page!


  • 130g of plain flour
  • 2 tbsp baking powder
  • 240ml of soya milk
  • Pinch of salt
  • 1 tbsp of margarine (vitelite)
  • 1 tbsp of cane sugar
  • 2 tbsp of sunflower oil
  • 4 tbsp of maple syrup
  • 4 slices of VBites meat-free maple cured rashers


  1. Mix the dry ingredients together in a large mixing bowl.
  2. Add the milk and oil and whisk through until smooth.
  3. Use the margarine to line the inside of a small non-stick frying pan
  4. Heat the pan to a medium heat and add the pancake mix. Flip once you start to see bubbles in the middle of the pancake.
  5. Repeat until you have used up all the batter, this recipe should make 6 medium thick pancakes.
  6. In a separate pan heat a little oil and fry 4 meat-free maple-cured rashers until crispy around the edges.

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