What better day to share a pancake recipe than Pancake Sunday, right? I realized the other day this blog is still missing a basic pancake recipe. Here it finally is!
I have been making pancakes for breakfast regularly for many years. At first, I would jump on the Pancake Sunday bandwagon every Sunday, but now I just make them whenever I want them. Being a university student, I have the opportunity to spend as much time on breakfast as I want almost every day and am not limited to using the weekends for that.
Over the years, I continuously adapted my pancake recipe until I had finally achieved the PERFECT one. For me, pancakes are perfect when they are thick, fluffy and soft. The recipe is easy, requires simple ingredients and is foolproof. It works with various kinds of flour – I prefer to make them with whole spelt flour or oat flour but regular/all-purpose flour will achieve the fluffiest pancakes. Here are five more tips to make seriously FLUFFY pancakes and some of my favourite topping ideas.
Have a great weekend!
How to make fluffy vegan pancakes
- Keep the batter THICK! If the batter is runny, the pancakes will turn out pretty flat. I usually start with a little less milk first and add more bit by bit to make sure the batter remains thick.
- Don’t overmix the batter! I only use a fork to combine the ingredients, and don’t stir more than I have to.
- Regular flour will achieve fluffier pancakes (than whole grain flour for example)
- A good pan is key! I use a really good non-stick pan and if I add oil it’s only to add some taste.
- Preheat the pan completely before baking the pancakes! Before I realized this, the second half of my pancakes would always turn out much better than the first half.
- Don’t flip them before bubbles appear and the edges become dark! Only then they are ready to be baked on the second side.
Pancake topping ideas
- nut butters
- pure maple syrup
- caramellized banana: slice banana (lengthwise or coins) and in a pan over low-medium heat sauté the slices in coconut oil until they caramelize
- cinnamon apples: chop apples and in a small pot over low-medium heat, sauté them with a generous amount of cinnamon and a tablespoon of maple syrup until tender
- homemade peanut sauce: mix 1 tablespoon of peanut butter with a few splashes of plant milk. Start with adding only a little plant milk and add more to thin it out.
- melted dark chocolate
- dark chocolate chips
I hope you’ll enjoy these pancakes as much as I do. And if you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Fluffy vegan pancakes
- 1 tablespoon ground flax seeds
- 3 tablespoons lukewarm water
- 100 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a small pinch of salt
- a dash of cinnamon (optional)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon maple syrup or sweetener of choice
- 120-140 ml plant milk
- oil for the pan
Prepare the 'flax egg' by mixing flax seeds with water and let it sit for 3-5 minutes.
Start preheating your pan over low heat at this point already.
Combine all the dry ingredients (flour, baking powder, baking soda, salt, cinnamon) in one bigger bowl. Then add plant milk, maple syrup, flax egg, vanilla extract and combine with a fork.
Note: The batter should be THICK, not dry. Different flours require different amounts of milk so add more milk if needed.
Up the heat to low-medium and add 1 teaspoon of oil to the pan (if needed).
Add 1-2 tablespoons of the batter per pancake and bake for around 3 minutes on the first side or until the edges become dark and bubbles start to appear. Flip with a spatula and bake for 2 more minutes on the other side.
Serve with your toppings of choice.