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.
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.
I made a dozen or so and served them with peanut butter (one of my addictions) and a blueberry sauce.
VEGAN PANCAKES RECIPE
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
Tips : 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.
INSTRUCTIONS
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.
I made a dozen or so and served them with peanut butter (one of my addictions) and a blueberry sauce.
VEGAN PANCAKES RECIPE
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 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
Tips : 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.
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.
Recipe Adapted : VEGAN PANCAKES @ contentednesscooking