Fluffy vegan pancakes
Fluffy vegan pancakes are proof that even without eggs and milk, breakfast can be perfectly soft and delicious. Thanks to plant-based milk and a simple dough, they are beautifully light and fluffy, while the homemade forest fruit sauce gives them a fresh fruity touch.
Ingredients · Servings For 8 pancakes
- 150 g plain wheat flour
- 1 pack vanilla sugar
- 1 tbsp caster sugar
- 2 tsp baking powder
- 1 pinch salt
- 1 tbsp sunflower oil
- 190 ml oat milk
- 50 g blueberries
- 50 g raspberries
- 1 tbsp caster sugar
- 80ml water
- 1 tsp starch
Method · 35 min
- Place all the ingredients for the batter in a large bowl. Mix until there are only a few small lumps of flour left in the batter (not completely smooth). This may seem unusual at first. Don't be discouraged, however, as this will make the pancakes even fluffier.
- Heat a small drop of oil in a non-stick frying pan. Using a spoon, form round pancakes in the pan.
- Fry the pancakes over medium heat. Once small bubbles form on the surface and the edges have set, you can carefully flip the pancake. They should only be flipped once, otherwise they will quickly lose their fluffiness and airiness. Serve the pancakes immediately or keep them warm in an oven preheated to 50°C.
- For the berry sauce, place the fruit, sugar and water in a small saucepan and bring to the boil. Lightly prick the berries with a fork.
- Mix the cornstarch with 2 tablespoons of water and add it to the fruit. Mix well and cook over low heat for 5 minutes until the sauce thickens slightly.
- Serve the pancakes with berry sauce and maple syrup.