Are you ready to revolutionize your breakfast game with the most incredibly fluffy, mouthwatering vegan pancakes you've ever tasted? These German-inspired pancakes are about to change everything you thought you knew about plant-based breakfast treats. Imagine waking up to a stack of golden, light-as-air pancakes that are not only completely dairy-free and egg-free but so delicious that even non-vegans will be begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: German
Serves: 2 servings
Ingredients
- 1 cup flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup plant-based milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk together thoroughly to ensure even distribution of ingredients.
- Create a well in the center of the dry ingredients and pour in the plant-based milk, vegetable oil, and vanilla extract.
- Gently mix the wet and dry ingredients with a whisk or spatula. Stir until just combined - some small lumps are okay. Avoid overmixing to keep the pancakes light and fluffy.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick pan or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil or vegan butter.
- Pour approximately 1/4 cup of batter for each pancake. Cook until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with your favorite toppings such as maple syrup, fresh berries, or vegan whipped cream.
Tips
- Rest Your Batter: Never skip the 5-minute resting period! This allows the flour to fully absorb the liquid and helps create a smoother, more tender pancake.
- Don't Overmix: Lumpy batter is your friend! Overmixing can lead to tough, dense pancakes. Stir just until the ingredients are combined.
- Temperature Control: Medium heat is crucial. Too hot, and you'll burn the outside while leaving the inside raw. Too cool, and your pancakes will be pale and sad.
- First Pancake Rule: The first pancake is always a test. Use it to gauge your pan's heat and adjust accordingly.
- Keep Pancakes Warm: If cooking in batches, place finished pancakes on a baking sheet in a low oven (around 200°F/95°C) to keep them warm and maintain their perfect texture.Pro Tip: For extra fluffiness, you can substitute some of the plant-based milk with sparkling water or add a teaspoon of apple cider vinegar to your milk to create a buttermilk-like effect!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
