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Classic Vegan Pancake

Vegan Pancake Recipe With Chocolate, Walnut & Strawberry's

The majority of pancake recipes call for milk as the liquid base; it is not necessary, since you only need something to dissolve the dry ingredients.
Moreover, if you prefer a light and fluffy texture pancake, use only carbonated water.
Avoid adding flavoured or sweetened milk to this vegan pancake recipe because the neutral taste is suitable for both savoury and sweet versions. 
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 6 Pancakes
Calories 136 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Non-Stick Pan
  • 1 Whisk
  • 1 Pastry Brush Or non-stick cooking spray, or a folded paper towel
  • 1 Ladle Or Measuring Cup

Ingredients
  

  • 100 grams All-purpose flour
  • 50 grams Oat flour
  • 1/2 teaspoon Brown sugar
  • 1/4 teaspoon Turmeric powder
  • A pinch of sea salt
  • A few drizzles of fresh lemon juice
  • 200 ml Carbonated water
  • 100 ml Almond milk unsweetened
  • 2 teaspoons Coconut oil for frying
  • Optional toppings like melted chocolate walnuts, sliced strawberries, plant-based whipped cream

Instructions
 

  • Sift the flour into a mixing bowl; now, create a well in the middle. Stir the remaining dry ingredients into the well.
  • Add in fresh lemon juice and whisk again to combine well. Gradually add in water and milk until everything is smooth and uniform. Let the batter rest for about 30 minutes. (Alternatively, mix all ingredients in your high-speed blender).
  • Preheat a nonstick pan over a moderately high flame; brush your pan with melted coconut oil. (You can use a pastry brush, non-stick cooking spray, or a folded paper towel).
  • Once hot, gently pour about 1/2 cup of the batter into the pan, spreading the batter evenly across your pan. (Use a ladle or a measuring cup).
  • Cook your pancake until the bubbles appear on the surface.
  • Turn your pancake over and cook on the other side for a further 1 to 2 minutes. When you see nice golden-brown streaks around the edges, your pancake is done. Repeat until your batter is gone. (Do not forget to wipe out the pan between batches, it makes a difference!)
  • Serve garnished with your favorite toppings, it’s up to you. Devour!

Notes

I’ve always avoid fancy and expensive ingredients and use what I have on hand.
Some recipes call for vegan egg substitutes such as chia eggs, silken tofu, or store-bought egg replaces, but I think it is not necessary.
Moreover, if you do not have oat flour on hand, a basic all-purpose flour will work fantastic!
Enjoy!

Nutrition

Serving: 109gCalories: 136kcalCarbohydrates: 21.1gProtein: 4.4gFat: 3.7g
Keyword Almond Milk, Chocolate, Oat Flour, Pancake, Strawberry, Vegan, Walnuts, Whipped Cream
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