Place eggs, soya milk and half the vegetable spread in a blender. Add the flour and sugar (omit if making savoury pancakes) and blend until a smooth batter is formed.
Place the remaining vegetable spread on a saucer. Scrunch up the greaseproof paper, dab it in the spread and lightly grease a frying pan with it.
Place the pan over a medium heat. Add a few spoonfuls of batter and tilt the pan to evenly coat it with a thin layer. Cook gently until the batter is set, then turn the pancake and cook the other side.
Repeat steps 2 and 3 until all the batter is used. Stack the pancakes and keep warm until required.
For traditional sweet pancakes, sprinkle each pancake with caster sugar and lemon juice, roll up and serve hot (or fill as desired).
Cook's tip: The cooked pancakes can be frozen for later use. Once cooked, layer the pancakes between greaseproof paper and freeze in an airtiight container. Thaw the pancakes before use.
* Allergen information: Customers are advised to check allergen warnings on products at the time of purchase as allergen information on products is subject to change after publication of this recipe.