Here is the original recipe of vegan pancakes with apple slices and grape molasses


    vegan pancakes


    Time:                  prep 2-3 minuti
                               (+soaking time)
    Cooking:            30 minutes
    Difficulty:           very easy
    Yield:                  2 servings
    Cost:                   low


    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 products. Of course you might use as well regular milk instead of the vegetable 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.


    1 glass of wholemeal flour
    1/2 teaspoon sodium bicarbonate
    1 tablespoon apple vinegar
    A pinch of salt
    2 tablespoons of chia seeds
    1/2 tablespoon maple syrup or molasses to taste, or 1 tablespoon of sugar
    1 glass of vegetable drink (I use unsweetened oat drink)
    A bit of vanilla pod or cinnamon, for flavoring
    1/2 tablespoon of coconut oil for the pan, to use each time, to be divided for all pancakes


    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. 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. 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. 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

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    Suggestions to serve

    My favorite? Strawberry slices with dark chocolate melted in a bain marie. But if it’s winter, (see photo) you can dress up your pancakes as I did, with healthy and delicious apple. Saute the apple slices for 2 minutes in the same pan, 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. Giampaolo, my husband, who is a glutton without any doubt, besides apples and the modest amount of molasses, when we are in Europe adds also peanut butter to his portion; or the duo of tahin-grape molasses if we are in Turkey. Lucky guy, who does not get fat. But certainly after a nice and rich breakfast with vegan pancakes, I would recommend you to get out of the house, take a walk in the countryside or the sea, or go to the city center to see an exhibition or museum. We must nourish not only the body, but above all the, our spirit.

    Enjoy your breakfast and good revolution to all


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