Welcome to my vegan pancake adventure, where I’ll be sharing the secrets to creating fluffy and delicious plant-based pancakes. Have you ever wondered what makes a vegan pancake so light and airy? Curious about what you can use instead of eggs in your pancake batter? Or perhaps you’re wondering if your regular pan will do the trick for this vegan twist on a classic breakfast favorite or why you end up with soggy pancakes sometimes. Look no further; I’m here to guide you through the world of vegan pancakes, starting with the essential ingredients and tips that guarantee mouthwatering results. Keep reading for the full recipe and step-by-step instructions below.
I admit, I am a sucker for pancakes; they’re fluffy, easy to make and the best carrier for your favorite toppings: from peanut butter and jelly, to fragrant marmalade or the classic maple syrup.
But before we get to the recipe, I want to share with you my favorite tips for a fail-proof pancake, every-time:
° fluffiness/bubbles – caused by the presence of gluten in the flour and then, the addition and activation of your baking powder.
° sugar – granulated sugar aids the development of gluten to create a fluffy pancake. You can use a liquid sweetner such as agave or maple, but the pancake might become soggy and undercooked in the middle. Xylitol is a good granulated substitute.
° milk – I prefer using Soy milk for pastries which need a leavening agent, as it is one of the highest in protein of the plant based milks.
° flour – for a fluffy pancake made according to this recipe, you will need a flour with gluten. Alternatively, use GF: I recommend a mix of buckwheat and rice flour + more baking powder.
FAIL-PROOF VEGAN PANCAKES RECIPE- FLUFFY & EASY
Ingredients:
120 g wheat flour
50 g sugar
7 g baking powder
Around 200 ml soy milk (just enough to obtain a thick batter)
Heat up your non-stick pan over medium heat.
Mix all ingredients thoroughly and rest for 2 minutes. If you’re not using a non-stick pan, I recomend adding a bit of oil to prevent sticking. Pour the batter in the pan in a steady stream, in the middle of the pan; this helps the pancake stay round and even. Flip when you see bubbles forming and continue to cook for a few seconds. Continue until you finish the batter.
CHEF’S SECRETS:
1. Do not overmix the batter as the gluten will start developing and you might end up with a soggy and chewy pancake.
2. If you’re unsure if the pan is hot enough, place a small spoon of batter into the pan. If it immediately starts bubbling, your pan is ready.
3. You can make the pancakes in advance and store them dor 1-2 days in an airtight container in the fridge.
As you venture into your vegan pancake-making journey, remember that creativity and experimentation are the keys to mastering this delightful breakfast treat. With a few simple swaps and a pinch of passion, you can enjoy fluffy, plant-based pancakes that are not only kind to animals but also your taste buds. So, go ahead, whip up a stack of these delicious vegan pancakes, and savor every bite. Happy flipping!