A pile of happiness
Vegan breakfast: recipe for fluffy pancakes without milk and eggs
Fluffy and light – that’s how pancakes should be. A breakfast for gourmets and bon vivants.
© Timmary / Getty Images
Pancakes are a taste experience for those with a sweet tooth: fluffy, loose batter, garnished with fresh fruit and served with a good portion of maple syrup. The vegan variant is convincing in every respect, without any milk or egg.
There is hardly anything better than fresh pancakes for breakfast – fluffy batter, baked golden-brown, stacked in a tower, classically poured with plenty of maple syrup and served with a piece of butter.
Pancakes are very popular around the world. The typical American recipe for pancakes differs a little from conventional pancakes. While the pancakes that are so popular with us are rather thin, often do without sugar and are eaten both sweet and savory, American pancakes are fluffy, thick and are mainly distorted as a dessert. Traditionally, the pancakes are made from flour, eggs and milk. The secret ingredient for the incomparably fluffy consistency is a good amount of baking powder, and baking soda is often added – the raising agents make the dough rise nicely, the pancakes get their typical airy consistency.
As delicious as American pancakes are – milk and eggs certainly make them vegan. However, the sweet treat can also be made without animal products and is still wonderfully fluffy and thick.
Also a vegan pleasure
As with the original, it is based on flour, sugar and a pinch of salt. Wholemeal spelled flour is used for particularly long-lasting satiety, but this can be replaced with the same amount of wheat flour. Instead of egg, applesauce finds its way into the batter. This gives the pancakes a natural sweetness. Alternatively, you can use any fruit pulp, a mashed banana, or a chia or flax seed egg. You can find out which other ingredients can be used as egg substitutes in vegan kitchens here.
Milk can easily be replaced with a plant-based alternative. Neutral plant drinks based on almonds or soy are particularly suitable. In addition to baking powder and baking soda, apple cider vinegar ensures that the pancakes really rise when they are fried. After the dough has been mixed together, the biggest challenge is still ahead: Baking the dough – this is the key to pancake happiness.
The key to pancake happiness: frying it
The pan should first be brushed with a little fat. Do not use too little, so that the pancakes do not bake on, but also not too much, otherwise the pancakes will fray at the edge and quickly become too greasy. Coconut or sunflower oil is suitable here, alternatively you can use a vegetable margarine. Heat the pan on medium heat and add the batter in portions with a ladle. Keep enough space between the individual pancakes. As soon as the surface bubbles and dries slightly, remove the pancakes from the base and turn them with a little swing. Bake again for about one to two minutes, stack and garnish with vegan toppings of your choice.
In the American style, a piece of margarine and maple syrup are ideal. Alternatively, you can also use honey, agave syrup, or coconut blossom syrup. Cinnamon and sugar, chocolate syrup or nut butter provide variety, fresh fruit such as banana slices, blue or raspberries add color and give the pancakes a fruity note. Let your imagination run wild and discover your favorite combination.
Recipe for two servings of vegan pancakes
ingredients
- 200 grams of wholemeal spelled flour
- 250 milliliters of unsweetened vegetable milk (e.g. almond, soy drink)
- 1 tablespoon of sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 tablespoon of applesauce
- ½ tablespoon apple cider vinegar
- ½ bag of baking powder
- 1 teaspoon of baking soda
- Coconut oil for frying
- For serving: maple syrup, fruit of your choice
preparation
- Mix whole spelled flour with sugar, vanilla sugar, salt, baking soda and baking powder.
- Then add the moist ingredients, applesauce and vegetable milk, and mix everything well with the whisk.
- Let it steep for at least 15 minutes.
- Brush a large pan with a little coconut oil, heat to medium heat and pour the batter into the hot fat in portions.
- As soon as the surface starts to bubble and dry slightly, remove the pancakes from the base and turn them.
- Bake for another minute or two
- Stack on a plate and garnish with the syrup and vegan toppings of your choice.