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Happy Weekend! Just in time for the weekend I have the perfect comfort food recipe for you: vegan pancakes! To be precise, fluffy, moist, real “American” buttermilk pancakes – and that without cow’s milk and eggs!
Jesse actually made up the recipe, with a little bit of help from me. One day we suddenly both had a craving for pancakes, but I really only wanted fluffy and moist pancakes. I had the idea to use vegan buttermilk (it’s super easy, see below) and Jesse turned my idea into a flavor explosion! The pancakes are really SO good! Jesse and I tested the recipe three times this week! Tough food critics Valerie and Roman came by for example, and they LOVED them! Today we tried the pancakes a third time to finally take good photos in daylight, and again the recipe worked out perfectly!
They are really easy to make, you do not need many ingredients:
- 1 ripe banana, crushed
- 1 cup or 128 grams of white all purpose flour
- 1 tbsp baking powder
- 1 tbsp melted vegan butter
- Vegan buttermilk: 3/4 cup or 180ml soy or oat milk (with soy it works a bit better) plus 1 tablespoon of apple cider vinegar
- 1 tablespoon of maple syrup
- A pinch of vanilla
- A pinch of salt
First stir the “buttermilk” so that it can sit for a moment. Just mix soy or oat milk with apple cider vinegar in a small bowl and let the mixture stand for a bit.
Then crush the ripe banana with a fork in another bowl.
Add the melted butter to the banana and mix it with the fork.
Now add the flour and the baking powder, gradually add the buttermilk and grab a whisk to mix everything with each other. Then add maple syrup, vanilla and the pinch of salt. Stir everything until a thick dough is formed without lumps (see picture below). Don’t stir too much, otherwise there is too much air in the dough, really only until everything is well combined.
Put some butter in a pan and turn the stove on medium heat. You can test with a drop of dough if the pan is hot enough. The drop of dough should sizzle slightly.
Once the pan is hot enough, add a small ladle of dough to the pan. As soon as you see a few bubbles on the upper side of the dough, you can carefully flip the pancake (see picture below). If both sides are golden brown, it is cooked through!
You can put the finished pancakes on a plate in the oven at max. 50 degrees Celsius so that they don’t cool down while finishing the dough.
With this mixture you make 6-7 pancakes, like you see here in the pictures!
I served the pancakes with maple syrup, frozen berries, nuts, and dried berries thawed in a pot with some chia seeds!
Here some pics of the dough and frying the dough: