Table of Contents
Vegan recipe: pancakes without egg and milk
If you want to treat yourself to something for breakfast or a relaxed brunch on the weekend, you will often reach for pancakes. Whether sweet or savory: everyone likes pancakes! And the popular dish can also be combined with a vegan diet. Because with our recipe you don’t need either chicken eggs or cow’s milk.
45 minutes
35 minutes
10 mins
light
Vegan
breakfast
€ € € €
ingredients
for 4 servings
- 300 g wholemeal flour (depending on your preference)
- 1/2 tsp baking powder
- 1 pinch of salt
- 400 ml plant-based milk (depending on your preference)
- 200 ml Sprudel
- Extra virgin olive oil for frying
preparation
- Mix flour, baking powder and salt in a large enough mixing bowl. Add the plant-based milk of your choice and mix the ingredients together.
- Let the dough rest for about 30 minutes.
- Add the fizz. Mix everything well and your vegan pancake batter is ready.
- Heat the oil in a pan and evenly distribute the batter for your first pancake.
- As soon as the pancake can be loosened by gently tossing it, it can be turned.
- Continue frying until the desired degree of browning and fill or top with sweet or savory ingredients either in the pan or on the plate.
Recipe Tips
Gluten -free flours such as buckwheat flour, flaxseed flour or walnut flour are suitable for people with celiac disease .
When it comes to olive oil, make sure it is labeled as extra virgin or extra virgin . Olive oils in this class can be heated up to 190°C and are extremely healthy.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,172 kJ 280 kcal |
| fat | 2.0 g |
| carbohydrates | 52.0 g |
| protein | 10.0 g |
