April 20, 2022
Some people may think twice about making their own vegan snacks. It could be due to different reasons. They may get discouraged from early on, thinking about the possibly complicated ingredients, or alternative food to replace eggs and other dairy products. Or simply, not having the time to go through the hassle of making it.
But, fortunately, not with pancakes.
They don’t take ages to make or require uncommon kitchen tools. In most recipes, you actually need not more than 7 ingredients. Pancakes are delicious as breakfasts, sweet snacks or desserts. A lot of us agree that there is nothing more mouth-watering than a stacked plate of pancakes on a Saturday morning. Especially, if it’s topped with a bit of melted butter, drizzled with maple syrup. What a way to start your weekend!
So how do you make a vegan pancake that is fluffy, airy and melts right in your mouth?
130 g of flour
15 g of vegan butter (room temperature) plus some more for frying
2 tablespoons of sugar
1 tablespoon of baking powder
½ teaspoon of salt
225 ml of your favorite vegan milk
1 tsp of vanilla drops
Pancakes are not ‘complete’ without toppings. Most people love to drizzle their pancakes with maple syrup. Some enjoy sprinkling a bit of powder sugar. Others like to pour a bit of chocolate syrup or homemade melted chocolate. Topping them with berries is also a delicious way to enjoy pancakes. Choose your own style.
What about kitchen utensils? Simple. You need a non-stick pan, spatula, a couple of bowls and a large spoon.
In a large bowl, mix flour, sugar, baking powder and salt.
Add with the wet ingredients: vegan butter, milk, vanilla drops.
Heat a non-stick pan to medium heat.
Give a spoon of butter to it.
Scoop about ¼ cup of batter into the pan for each pancake.
Cook for 3-4 minutes, flip and cook the other side until golden brown.
Baking powder is important, as it acts as a leavening agent that creates bubbles in the batter, making it fluffy, airy.
Don’t worry about the amount of sugar in the pancake batter, as you’re going to drizzle it later with sweet toppings anyway.
If the batter is too thick, making it hard for you to pour it into the pan, add a bit more vegan milk.
To get crispy pancake edges, add one or two teaspoons of vegan butter into the pan.
You can add the batter with chocolate chips or frozen berries.
Don’t flip too often. Try to do it just once so it has time to raise and get fluffy. Wait until the first side is golden brown before flipping. The second side will take less time to get brown.
If you want a kick of spices in your pancakes, you can add a sprinkle of cinnamon, or nutmeg.
Don’t overrmix the batter, otherwise you will have dense, chewy, flat pancakes
If you end up with too many pancakes, you can freeze them and heat them up in a microwave.
If you want sugar-free pancakes, remove the sugar from the ingredients.
Do you eat pancakes for breakfast, sweet snacks or dessert? Would you prefer to buy them or make them yourself?
Photos/Text: Kathy Muenster Zürich-based content designer
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