Vegan Pancakes
I've finally found my perfect recipe for vegan pancakes. Take any pancake recipe and chose the right flour and you can make a gluten free pancake. For a vegan diet it's difficult to get them fluffy, light, and tasty. In this post I'll tell you how to make your perfect vegan pancakes.
Skipping breakfast is never a good idea. That is something we all have heard so many times, from so many people, health websites, and whatever that we must literally know it by heart. If somebody wakes you in the middle of the night, asking for the most important meal, you shout "BREAKFAST" without even wondering what's going on.
Ok, I might exaggerate a bit here. But just a tiny bit. Yeah, breakfast is important. But it's equally important that you get a healthy morning meal. And healthy does not mean tasteless. Much to the contrary. One of the favorite foods early up are pancakes.
The beautiful aroma of freshly baked pancakes, a hint of vanilla, moving through your home... Is there anything better than to treat oneself with those? Well, maybe having somebody else make them for you...
Honest admission: I struggled with a pancake recipe for a long time. Traditional recipe contain of course milk and eggs - not to mention loads of gluten in the wheat flour.
My attempts at making vegan pancakes were not always very successful. Sometimes they turned out way too soft, sometimes they were more like hard pieces of wood... after some of these failures I was close to being ready to accept defeat.
But only close to. After a lot of experimentation, I'm so happy that I finally found my mix for Perfect Vegan Pancakes.
Of course, it is pretty easy to use a gluten-free flour, say buckwheat, and a plant-based milk instead of dairy. I usually go for oat or almond milk. But it's traditionally the eggs that give the structure to the pancake.
Without those, one must look for something that substitutes the effects. Reading up on it, I found that people say that the firm/fluffy texture is a combined result of the egg plus 'gelatinization of the starch from the flour' . Whatever that is in detail is not important.
The take-home message seems to be: removal of eggs requires the addition of some extra starch to compensate. So, here I go and add a couple of Tbs (Tapioca) starch to the batter made from flour, baking powder, plant-based milk, maple syrup, organic vanilla, and coconut oil.
Here we go: my Perfect Vegan Pancakes. What a great invention cookie cutters and pancake molds are. They really are a super-helpful tool making it possible to bake such lovely pancakes.
I made a dozen or so and served them with peanut butter (one of my addictions) and a blueberry sauce that is basically the fruity part of my Vegan Blueberry Cobbler recipe - blueberries, coconut blossom sugar, and orange juice baked for 25-30 minutes.
Gives you a coarse jam-like sauce that is perfect on its own. And the combination of it with the pancakes and peanut butter is simply to die for. And that's only morning 😉
If you try my Perfect Vegan Pancakes, tag me on Facebook and Instagram. Take a picture of these beautiful stacks. Show me all your remakes. Cheers, Florian.
Vegan Pancakes
I’ve finally found my perfect recipe for vegan pancakes. Take any pancake recipe and chose the right flour and you can make a gluten free pancake. For a vegan diet it’s difficult to get them fluffy, light, and tasty. In this post I’ll tell you how to make your perfect vegan pancakes.
Ingredients
- 3 Tbs Tapioca starch
- 2 teaspoon aluminum-free baking powder
- 1 ½ cups (200 g) buckwheat flour
- 1 ½ cups (360 ml) oat or almond milk
- 3 Tbs maple syrup
- 1 Tbs organic vanilla
- 1 Tbs coconut oil, melted + more for the pan
- Hint: If you like your pancakes a bit richer, just substitute the ½ cup oat or almond milk with full fat coconut milk, but I find no need for extra coconut milk.
Instructions
- To make the dough, combine all the ingredients in a large bowl and whisk together. Let rest for 15 minutes, covered at room temperature.
- Heat coconut oil in a pan. Use pancake molds or a cookie cutter to bake lovely looking round pancakes. Make sure you heat and oil the molds/cutter before you add the batter. Cook it for a couple of minutes until it starts to bubble. Then remove the molds and flip. Cook through for another 2-3 minutes. Repeat until all the batter is used.
Nutrition Information:
Yield: 8 Serving Size: 1 pancakeAmount Per Serving: Calories: 91Total Fat: 3.9gSaturated Fat: 0.8gTrans Fat: 0gUnsaturated Fat: 2.8gCholesterol: 0mgSodium: 176mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 2.6g
So, to be honest ... if someone wakes me in the middle of the night inquiring about important meals, I really might be more likely to punch them than to shout "breakfast"! But, if they happened to be holding these gorgeous pancakes, I'd probably forgive them pretty quickly (and dig right in!). The peanut butter and blueberry sauce toppings are genius - I love peanut butter on my pancakes and waffles! What a fantastic post!
Haha, yeah, Shelley, that's the other possible reaction also for me. But I'm happy that you like my pancakes so much that everything would be forgiven! 🙂
Here breakfast is not considered to be the most important meal of the day! Differences in culture I guess! Nevertheless, I would jump straight to the idea of having these lovely pancakes for breakfast!
Interesting. Which one is considered the most important meal?
Oh my, they are to die for!! And your pictures are amazing, as usual! 🙂
Thank you very much, Del! 🙂
Beautiful photos and fluffy looking pancakes, what is there not to fall head over heels about! ...and I'm crazy about peanut butter too. Great job!
Thanks a lot for your comment, Erica. I'm happy that you like the pancakes and pictures so much!
They are perfect! Nom nom nom!
perfect stack! I love the toppings too!
These are just gorgeous. Who wouldn't love these in the morning. I'm wondering if you could use Chia Seeds bloomed in water as your egg substitute. I did this for a pumpkin pie last year and we couldn't tell the difference.
Perfect pancakes that I think any non vegan would devour.
Sunday Brunch is my favorite meal and I think this pancake recipe is the very definition of a good Sunday Brunch recipe. I can't wait to try this recipe.
These pancakes are perfect...I am a disaster with pancakes, I can't wait to try this recipe and use a cookie cutter 🙂
🙂 I know! Without the molds/cutter, it's a mess for me too! 🙂
Florian, your pancakes look delicious...I would never know they are vegan! Well done!
Thank you very much, Linda! 🙂
"I'm impressed" just doesn't quite cover it. I love your site Florian. Beautiful and so creative with a lovely writing style. These pancakes are just so gorgeous. They look light and fluffy and properly immersed in decadent sauces. Serve me up!
Diane, thanks so much for these kind words! I'm so happy that my blog is loved! 🙂
I agree, they are perfectly delicious looking!!
wow. these look too good to eat!
Thanks, Kristen. But they taste even better - so don't miss out on them! 😉
That dripping peanut butter with that gorgeous blueberry sauce and those perfect pancake—wow!
Thank you so much! 🙂