This Sunday I spent some quality time with my family and thought this would be a great opportunity to make my Easy Vegan Sunday Pancakes for the whole family. I used to hate Sundays as a kid as I couldn’t wait to go back to school on Monday. Now I appreciate Sunday as the only day where the whole family comes together. It was so funny when I said I am doing pancakes for the family as my dad states: “There is no way you can make proper pancakes dairy-free”. Well let’s put it that way: He ate four of them and asked for more…
Well, there are so many people are afraid of making vegan pancakes and I totally get why. You can easily make a total disaster pancake mixture with just very small mistakes.
But not today!
With my tips below you will never be afraid of making vegan pancakes again 🙂
First thing. Over mixing is your enemy! Don’t laugh it is real. You can destroy a properly made mixture by simply over mixing. I got so many responses of people saying they tried the recipe but the dough was terrible and it was too sticky or simply not holding together.
You can avoid 90% of these occurrences by being nice to your dough and not whisking him too fast.
Second might be a personal thing but I figured out that I can form much prettier pancakes when I put the dough (once done) back into the fridge. I have no idea what it does to the dough but my pancakes look prettier when I do it.
Last but not least. Flour matters! You might know that different flour types have different consistencies and they soak the liquid ingredients more or less according to their “dryness”.
This said, let me tell you that coconut flour is a very dry flour and depends heavily on the brand. You might use a very dry one and then the dough looks dry and sticky. When you see that simply add a little more coconut milk and this will solve the problem. Pancakes require a lot of flexibility 🙂
Now I wish you a lot of fun trying them. For me, they were the perfect breakfast on my birthday and daaaamn that Nutella Spread gave me the rest. (Recipe in my ebook)
- ¾ cup all-purpose flour
- ¼ cup almond flour
- 1 tbsp ground flax seed (substitute with 1.5 tbsp Chia seeds soaked in water)
- 1 cup almond milk
- 2 tbsp agave syrup
- 2 tsp baking powder
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- a pinch of fine sea salt
- First we make our "egg substitute flax egg"
- Put the flax seed (or alternately the Chia seeds) in a small bowl and whisk together with ⅓ of the almond milk
- Set aside to thicken for 10 minutes
- Combine all dry ingredients with the salt and set aside
- To the flax egg add the agave syrup, applesauce, and the rest of the milk.
- Combine the dry and wet mixtures until smooth and until you get the lumps out of the batter
- Place in the fridge for 10 minutes.
- Heat the oil in a small pan | medium heat.
- When the pan´s hot enough, start frying your pancakes by using approx. two tbsp. of the dough for one Pancake.( Tip: Use an Icecream scoop!!)
- Fry for about 2-3 Minutes or when bubbles appear. Flip over!
- For the Toppings, simply slice half of the banana and decorate
- Finally, top your pancakes with as much chocolate spread as you like. (Nutella Spread from my Ebook )