Pancakes are a beloved culinary specialty worldwide. However, for those looking to adopt a vegan diet, it may seem difficult to find satisfying recipes. Fortunately, with a few adjustments and the ingenious use of plant-based substitutes, making light and delicious vegan pancakes is entirely feasible. In this article, we will explore different methods and tips for preparing perfect vegan pancakes, from the necessary ingredients to possible variations.
Basic Ingredients for Successful Vegan Pancakes
Flour : the backbone of pancakes
To start, flour is one of the essential ingredients in preparing vegan pancakes. Wheat flour is commonly used, but there are also gluten-free alternatives like rice flour or buckwheat flour, which work well for those with food intolerances. Whatever your choice, make sure to sift the flour to achieve a light texture and avoid lumps.
Starch : magical additive to bind the ingredients
Cornstarch or potato starch plays a crucial role in binding the ingredients and achieving a smooth and flexible pancake. Between 1 and 2 tablespoons are usually enough for each cup of flour used. This substitution helps compensate for the absence of eggs in the traditional recipe.
Oil : add softness
In a vegan recipe, oil often replaces butter. Choose a neutral-tasting oil, such as sunflower oil, rapeseed oil, or even melted coconut oil. A small quantity of about 2-3 tablespoons will help make the pancakes soft while preventing them from sticking to the pan.
Plant-based milk : dairy alternatives
Plant-based milk is an excellent vegan alternative. Popular options include almond milk, soy milk, oat milk, or rice milk. Try to choose an unsweetened milk to better control the sugar level in your pancakes. For a rich and creamy flavor, almond milk is particularly appreciated.
Consistency regulators : baking powder and vinegar
For fluffy pancakes, use baking powder. About a teaspoon per cup of flour is sufficient. Also, add a teaspoon of apple cider vinegar or lemon juice; this will react with the baking powder and contribute to a light and fluffy effect.
Method for Preparing Vegan Pancakes
Mixing dry and wet ingredients
In a large bowl, start by mixing the dry ingredients : flour, starch, sugar, baking powder, and a pinch of salt. In another container, combine the wet ingredients : plant-based milk, oil, vanilla, and possibly vinegar. Then gently incorporate the wet ingredients into the dry ones while constantly whisking to avoid lumps.
Resting the batter
A crucial step in preparing pancakes is to let the batter rest for about 30 minutes to an hour. This allows the flour to fully absorb the liquids and for air bubbles to dissipate, resulting in more uniform pancakes.
Cooking : techniques and timing
Heat a pan or griddle over medium heat. Lightly grease with a thin layer of oil. Pour a small ladle of batter in the center and quickly spread it by turning the pan. Cook until small bubbles appear on the top and the edges start to detach. Carefully flip with a spatula and cook for another 1-2 minutes on the other side.
Savory and Sweet Variations
Savory Pancakes : explore new flavors
Vegan pancakes are not limited to sweet versions. You can also make savory pancakes by adding herbs and spices directly into the batter. Consider incorporating grated vegetables like carrots or zucchini, or even plant-based proteins like marinated tofu or tempeh pieces.
Sweet Toppings : a burst of sweetness
- Fresh fruit like bananas, strawberries, or blueberries
- Maple syrup or agave syrup
- Vegan chocolate-hazelnut spread
- Nut or seed toppings (sliced almonds, chia seeds)
- No-added-sugar homemade fruit compotes
Savory Sauces and Accompaniments
- Homemade hummus
- Avocado spread with a hint of lemon
- Grilled vegetables
- Fresh and crunchy salads
Tips for an optimal tasting experience
Preparation in advance
You can prepare vegan pancake batter in advance and store it in the refrigerator for 24 hours. This makes it easier to set up for a quick brunch or breakfast. Stir the batter well before use to ensure a homogeneous consistency.
Pancake storage
Cooked pancakes can be stored in the refrigerator for up to three days. Separate each pancake with a parchment paper and place them in an airtight container. To reheat, use a hot pan or a low-temperature oven.
Freezing
If you are making a large quantity, consider freezing some of the pancakes. Make sure the pancakes are completely cooled, separate them with parchment paper, and slide them into a freezer bag. They can be kept for up to two months. To defrost, let them come to room temperature or use a microwave.
Céline, a crêpe enthusiast, shares her recipes and tips on her blog dedicated to this culinary art. As a passionate blogger, she explores all aspects of crêpes, from traditional to innovative creations. Join her for delicious and inspiring culinary adventures!
