Vegan pancakes recipe: Serve them with nut butter and fresh fruit

Posted by

Başak

November 3, 2024

On January 6, 2020

Preparation: 3 mins

Cooking: 15 mins

Difficulty: very easy

Yields: 2 portions

Cost: low

If you want to go straight to the recipe click here

Vegan pancakes are good for everyone

Without false modesty, this vegan pancake recipe is a fabulous idea! After having tried among many traditional recipes, finally with CHE’s intuition, I succeded to find a perfect balance for a solution that would not require the use of animal-origined products. Of course you might use as well regular milk instead of the plant-based drink, butter instead of coconut oil and eggs instead of chia seeds. However you already know that when we can, it is good to reduce our consumption of animal products: for our health, for sustainability, and for the animals involved. That’s why I prefer vegan recipes like this, which add easily an extra value to the dish, without compromising the deliciousness.

Ingredients for perfect vegan pancakes

1 cup of wholemeal flour
1 cup of plant-based milk
2 tablespoons of chia seeds
1/2 teaspoon sodium bicarbonate
1 tablespoon apple vinegar
1/2 tablespoon of coconut oil for the pan, to use each time, to be divided for all pancakes
1/2 tablespoon maple syrup or molasses to taste, or 1 tablespoon of sugar
A pinch of salt
A bit of vanilla pod or cinnamon, for flavoring

Directions for easy vegan pancakes

Step 1. Soak the chia seeds with 4 tablespoons of water in a bowl 5 minutes before you start making the vegan pancakes. This period of time will allow them to expand and gelatinize to become a valid substitute for eggs.

Step 2. Mix all the dry ingredients in a large bowl, add the vegetable drink, cinnamon (or vanilla), molasses (or whatever you want to use as a sweetener) and finally mix together sodium bicarbonate and apple vinegar. There is no need for a smooth, lump-free mixture, so don’t worry about blending it, just stir well.

Step 3. Using a ladle, take some dough (filling just 1/3 of the ladle) and pour over a previously greased hot pan; start cooking your vegan pancakes over medium heat.

Step 4. When you start seeing bubbles in the middle of the pancake, turn and bake the other side for 3-5 minutes. As they are ready, I put them in a saucepan, and close the lid, so that they don’t cool down too much: just before serving, I put them back in the pan quickly and plate up when hot again.
Nevertheless, vegan pancakes taste good even cold, but maybe not in winter. Dress up them how you prefer

Another tip

If you want, you might also freeze your leftover pancakes and eat them at another time; just take out of the freezer on time and heat them quickly in the oven or in a pan. I know, that is a very remote option, but now you know, that you can store them and repeat this joyful experience, also on next Sunday, without loosing time

How to serve vegan pancakes?

My favorite? Strawberry slices with dark chocolate melted in a bain marie.
But if you don’t have strawberries, use any seasonal fresh fruit (I had watermelon and figs), a teaspoon of your favorite jam (I used homemade blackberry jam) and a teaspoon of peanut or any nut butter. In winter time I really appreciate serving my vegan pancakes with roasted apple slices. Saute the apple slices for 2 minutes in the same pan of pancakes, using the empty spaces; then enrich their flavor with pieces of walnuts and with cinnamon. Pour over 1 teaspoon of grape molasses diluited with a few drops of water.
Would you like to share your tasty pairings with us?

Enjoy your healthy and delicious vegan pancakes and good revolution to all