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 😉
- 3 Tbs Tapioca starch
- 2 tsp aluminum-free baking powder
- 1 1/2 cups (200 g) buckwheat flour
- 1 1/2 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 1/2 cup oat or almond milk with full fat coconut milk, but I find no need for extra coconut milk.
- 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 pancake
Amount Per Serving: Calories: 91Total Fat: 3.9gSaturated Fat: 0.8gTrans Fat: 0gUnsaturated Fat: 2.8gCholesterol: 0mgSodium: 176mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 2.6g