Easy Peasy Vegan Pancakes
2. July 2017
Pancakes are my absolutely favorite breakfast, especially if I have a bit more time for the preparation. That is why sundays are my declared pancake days!
I’ve tried many recipes for vegan pancakes, but I’ve never been so happy with them. Mostly they contain bananas, which I can eat only green and unripe because of the histamine intolerance. Maybe you can imagine that this doesn´t tastes very good in the pancake dough and several tests were not crowned with success.
Well, at some point I thought to myself: Conny try it just very simple #simplyconny with as little ingredients, and yes yes yes it worked. The advantage is that they are made super fast, so they are also suitable for a “mid week” breakfast.
I use spelt flour, which can be replaced with rice flour and oat flour if you want it gluten free. Or you just check out my recipe for super fluffy gluten-free pancakes.
I don’t tolerate normal baking powder too , so my low histamine replacement is used here.
The ground flaxseeds can be easily replaced by chia seeds and the rice milk by any other plantbased milk or water. You see, this recipe is very easy and versatile.
Have fun with my trying it out!
Dairy - free
For 6 pancakes
1 cup spelt flour (120g)
2 cups rice milk (240ml)
Or another plant milk like almond milk or oat milk
2 tsp coconut sugar
Or another sweetener of your choice
Or normal baking powder
1 tsp ground flaxseeds
Put the spelt flour, baking powder, flaxseeds and coconut sugar into a bowl and mix well
Add the rice milk and whisk well until you get a creamy dough. Let it rest for about 10 minutes so that the flaxseeds can soak
Heat a layered pan (I always put it at highest heat first and reduce to medium heat), stir the dough again and add 1/3 cup of dough in the pan.
I use a larger one and always bake 3 pancakes at the same time.
Bake the pancake until you see small bubbles on the surface. Then flip it with a spatula and bake the other side again for 1-2 minutes.
Now you can stack or lay the finished pancakes on a plate and garnish them with fruit, carob sauce or syrup.