Vegan Pancake Recipe

Vegan pancakes - we have tried many recipes without egg and milk, but none of them could really keep up with the classic pancakes. Svenja's daughter Finja, 11, had to step into action and make a vegana virtue out of necessity. The younger siblings wanted to eat pancakes, but there were no eggs and no milk at home, instead: Rice milk, buckwheat flour, cocoa powder and brown sugar. All pureed in the blender and off to the pan. The result - our vegan gluten free pancakes.

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Vegan pancakes: Made with buckwheat flour, rice milk, brown sugar and cocoa-powder

They also taste different, compared to non-vegan pancakes, but in a different-good way. Buckwheat flour goes very well with brown sugar, cocoa and rice milk. Just a brilliant idea for kids. To keep the pancakes fluffy without eggs, add a little tartar baking powder. And for that "I-love-salt-with-sweet"-taste, of course a pinch of sea salt can't be missing. Done.

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Vegan Pancakes: With raspberry sauce and cashew date cream

Pancakes go well with a variety of toppings - many love applesauce with them. By the way, you can also make super creamy-smooth applesauce with a high-speed blender. You don't even have to peel and core the apples. Find out how its done here. However, our vegan pancakes made with buckwheat flour also go very well with a berry sauce made from raspberries or wild berries in combination with a cashew date cream. Both sauces look beautiful on the vegan pancakes - especially with toppings of edible flowers, fresh berries and other fruits.

Vegan pancakes

From buckwheat, cocoa and brown sugar

Prep Time 5 Min

Perform Time 10 Min

Total Time 15 Min

Amount 6 Pancake

Calories 1630 kcal

Cuisine Pancake

Author Svenja from GrueneSmoothies.com

5 / 5 out of 1077 Reviews

 

Ingredients

• 250 g buckwheat flour
• 400 ml rice milk unsweetened
• 1 tbsp. cocoa powder
• 50 g brown sugar e.g. muscovado sugar
• 1 tsp. cream of tartar baking powder
• 1 pinch of sea salt
• coconut oil for frying
• Toppings: e.g. fresh berries, edible flowers, hemp seeds

 

Instruction

1. Put all the ingredients for the pancake batter in the blender and blend on high speed until uniform.
2. Now fry the pancakes in a coated, larger pan over medium heat. To do this, heat coconut oil in the pan and then pour the batter directly from the container into the pan.
3. The pancakes are ready to flip when bubbles form on the top. Now just fry briefly on the other side. Done.
4. Arrange the vegan pancakes on the plate with berry sauce, cashew cream and the toppings of your choice.
5. Enjoy!

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Red berry sauce

With raspberries or wild berries

Prep Time -

Perform Time 5 Min

Total Time 5 Min

Amount 260 g

Cuisine Sauce

Author Svenja from GrueneSmoothies.com

5 / 5 out of 1062 Reviews

 

Ingredients

• 250 g frozen berries of choice
• 3 medjool dates seeded
• 1 tbsp chia seeds

 

Instruction

1. Put the frozen berries of your choice, 3 seeded Medjool dates and the chia seeds into a pot and bring to boil at medium temperature.
2. Now let the mixture cool briefly and then puree it in a blender. Pour into a suitable container.
3. Among other things, the Cashew-date cream goes perfectly with vegan beech wheat pancakes.

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Cashew date cream

With Medjool dates

Prep Time -

Perform Time 5 Min

Total Time 5 Min

Amount 250 ml

Cuisine Cream

Author Svenja from GrueneSmoothies.com

5 / 5 out of 1064 Reviews

 

Ingredients

• 50 g cashews of choice
• 2 medjool dates seeded
• 200 ml water

 

Instruction

1. Put all ingredients in the container of your blender and blend on maximum speed until a creamy fine consistency is reached.
2. Please make sure that you pit the dates beforehand. Pour the finished cream from the container into a glass.
3. Among other things, the Cashew-date cream goes perfectly with vegan beech wheat pancakes.

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Have you ever had vegan pancakes? How do you like our recipe?

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