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<\/p>\nHappy 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!<\/p>\n
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<\/a> 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!<\/p>\n They are really easy to make, you do not need many ingredients:<\/strong><\/p>\n <\/p>\n Preparation:<\/strong><\/p>\n 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.<\/p>\n Then crush the ripe banana with a fork in another bowl.<\/p>\n Add the melted butter to the banana and mix it with the fork.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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!<\/p>\n 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.<\/p>\n With this mixture you make 6-7 pancakes, like you see here in the pictures!<\/p>\n I served the pancakes with maple syrup, frozen berries, nuts, and dried berries thawed in a pot with some chia seeds!<\/p>\n Here some pics of the dough and frying the dough:<\/p>\n\n
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