I’ve been making this recipe for years and lately, I found out that these Easy Vegan Sunday Pancakes work out perfect for Mini Pancakes!…
vegan pancakes
Vegan chocolate chip pancakes
I always feel the small pressure of having a very extraordinary and unique birthday breakfast. I mean hey it is birthday time and I need to step up the breakfast game.
Having nightmares of fruit plates and fancy triple filled crepes or a big five flavor, three layer cake, I decided to go with the classical pancakes.
Vegan chocolate chip pancakes
Here we go again. I tried them let’s say 5 times so far. I failed 3 times and succeeded 2 times. A pretty bad rate I guess. Well there is the things about pancakes. They are very prone to errors.
So I thought instead of just showing you the recipe, I show you the mistakes I made when I tried them for the first time.
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.
BE NICE!
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)
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“Nutella” filled pancakes
What are you doing on a lazy Sunday? Half sick and half I am so tired, I decided to make some soul food. And what better soul food than pancakes! Even better when combined with Nutella.
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Easy Vegan Pancakes with a secret ingredient Creme you would never expect!
2 Cups Soymilk
1 1/2 Cup Coconut flour (or any other flour. If any other is used you might need more, cause coconut flour is a really dry flour)
1/4 tsp Salt
4 tbsp Coconut Sugar 1 tsp Vanilla extract
Coconut oil for the pan
Method:
In a bowl mix all the ingredients
Befor you pour the dough in the pan, put some coconut oil in.
Creme:
500 gr Tofu (soft)
1/4 Cup Coconut sugar
3 tbsp Soymilk
1 tbsp Vanilla Extract
Method:
mix all the ingredients in a bowl
put in the fridge before filling the pancakes.
Zutaten (für ca. 6 Pfannkuchen):
500 ml Sojamilch
200 g Kokosnuss Mehl (oder irgendein anderes Mehl)
1 Prise Salz
4 EL Zucker + evtl. 1 TL Vanillezucker für süße Pfannkuchen oder nur 1,5 TL Kokosnusszucker für herzhafte Pfannkuchen
Öl oder vegane Margarine fürs anbraten
Zubereitung:
In einer Schüssel alle Zutaten vermengen.
Vor jedem Pfannkuchen etwas Öl oder Magarine in einer beschichteten Pfanne verteilen
Creme:
Zutaten
500 gr Tofu
30 g Kokosnuss Zucker
20 ml Sojamilch
1 EL Vanille-Extrakt
Zubereitung:
Alle Zutaten in einer Schüssel mixen.
Bis zum Servieren kalt stellen.