Easy veggie pancakes


If you’re looking for veggie pancakes that are incredibly easy to make, this is a pancake recipe you’ll like to remember.

As a vegetarian and candy addict, I was often in conflict with myself.
Everything because of pancakes. This fragrant sweet sin from childhood.
In this fight with myself, I was forced to experiment. This recipe is, so to speak, the result of a successful experiment.

The hardest thing was to omit the eggs from the basic pancake recipe.

All pancakes need fat, in this case, coconut or plant oil for the batter and for frying. Coconut oil gives them the subtle sweetness that I love so much. Use the vegetable oil when you are more on neutral notes.


Ingredients:

Multipurpose flour – 1 cup.
Powder for pastries – 1 teaspoon.
1/2 (read: a half) spoon of salt.
Maple syrup – 1/4 (read: quarter) cup or 2 teaspoons of mildly melted sugar on steam.
Coconut oil – 2 tablespoons.
Almond milk – amount as needed.

Tip 1: Check your baking soda. Since this recipe gets all the baking soda from the baking soda, make sure your recipe is fresh.
Check the expiration date and if you are not sure, try using this method.


This is my favorite pancake advice: Let the dough stand for 10 minutes before you prepare it.
This absorbs the almond milk, helps to break up the flour lumps, and gives the baking powder enough time to create small bubbles that create a very special fluffy flair.


For the lubrication of the Pfane:

1 spoonful of coconut or sunflower oil

For overflow:

Also 1/4 (read: quarter) glass of maple syrup or 2 teaspoons of mildly melted sugar.

Instruction:

Mix the flour, baking powder and salt in a large bowl and mix well.
Add the coconut oil and maple syrup or melted sugar. Sugar is dissolved in steam. Mix with almond milk until the dough is smooth.
additional 2-3 minutes. In the hot pan, pancakes can be baked 2-3 minutes per side.

Test result by mine and neighbors children: very good.

Light Veggie Pancake | MAMAS BLOGG

Tip 2: Keep pancakes warm in the oven until served. These pancakes are easily drained when they cool, like most pancakes, but keeping them warm, keeping them loose and ready for syrup make them even more irresistible.

Storage:

the remaining pancakes are kept in the refrigerator for up to a week, or, they can be frozen for up to three months and heated in the toaster.

 

Bon Apetit! 😉

error