If you’re following my Instagram or have looked at this blog before, it’s easy to see that I’m a pancake lover. On the weekend, when I have time after a nice long yoga session, I whip up a stack of pancakes that keeps me full for half the day.
It’s not only because pancakes are so delicious and nutritious (if you add the right ingredients), it’s also that vegan pancakes are super easy to make, since you don’t even need eggs! These pancakes are made with egg replacement, but you can also leave it out, or use a chia egg instead (see instructions below).
I started out with these Classic Vegan Protein Pancakes, and then experimented with the ingredients to create Chocolate Peanut Butter Pancakes and Apple Gingerbread Pancakes (glutenfree). Now for the first time, I’ve tried adding matcha to the pancakes because I felt like I needed an extra kick – and they turned out delicious! I ate them with coconut yogurt and vegan ‘bacon’, but have also tried them with strawberries, which I can highly recommend.
Ingredients (makes 6 small pancakes)
- 110 g gluten-free flour
- 2 – 4 tsp matcha powder
- 0.5 tsp baking powder
- 1 package vanilla sugar (8g)
- vegan egg replacement for 2 eggs (or 1 chia egg made from: 2 Tbsp ground chia seeds + 4 Tbsp water)
- 0.25 tsp salt
- 60 ml coconut milk
- coconut yogurt as topping (optional)
- Mix the egg replacement according to package instructions.
- In a big bowl, mix the flour, matcha, baking powder, vanilla sugar, and salt. Then add the coconut milk and the egg replacement and mix until just combined (don’t overmix).
- Add batter for 1 pancake to a non-stick pan and fry on medium heat until bubbles form on the surface, then flip and fry until done. Repeat until the batter is used up.
Inspired by Choosing Chia.
- 50 g coconut flakes
- 0.5 tsp liquid smoke
- 2 tsp soy sauce
- 1 tsp maple syrup
- 1 tsp olive oil
- 0.25 tsp smoked paprika
- pinch of salt
- Mix the ingredients (except for the coconut flakes) in a bowl.
- Add the coconut flakes and toss to combine.
- Spread flakes on a baking sheet and bake for 10 minutes on 150°C (fan-forced).
From the book The Global Vegan.