I could not have been the only one who has been watching American movies as a kid and dreaming I could eat these same fluffy pancakes, bathed in a syrup I did not know of. You know, before the mass use of the internet, we could not just get any recipe. It was only a ton of years later when I first tried these pancakes in Barcelona.
Well, well, it turns out they are pretty easy to make. In fact, these vegan American pancakes have turned into my go-to weekend breakfast. They look impressive, they taste heavenly and they make me seem like a great chef.
Gorgeous vegan American pancakes
The fluffiest American pancakes, only healthier and fully plant-based.
Yields: 6-8 pancakes
- 1 cup flour of your choice (I used self-rising one so I needed no baking powder)
- 1 tsp baking powder
- 1 Tbsp sweetener (brown sugar, coconut sugar, etc.)
- pinch of salt
- 1 cup plant-based milk (almond, hazelnut, etc.)
- 2 Tbsp vegetable oil (I chose coconut)
Put a small pan on medium heat.
Mix all four dry ingredients in a bowl.
Add the plant-based milk and oil to the mix, then use a blender to make it perfectly smooth.
With a paper napkin, spread a very thin layer of coconut oil on the hot pan. Pour about a scoop of batter for each pancake.
When the edges start to stiffen and you see some bubbles in the centre, flip carefully.
Repeat to use out all of the batter.
- Preparation time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
Toppings and variations
Alternatively, try using a 1:1:1 mix of quinoa, buckwheat and brown rice flour to make these pancakes gluten-free.
To prepare the “sauce” for my pancakes, I used a handful of frozen berries and I heated them in a pan until they started releasing their juices. Then, I added some fresh raspberries for additional taste. You can also pour some maple syrup in case you need more sweetness.
This is the classic recipe so take it as a base and start experimenting with other ingredients.
I once topped my pancake tower with home-made pineapple jam. Needless to say, this breakfast did not last long.
On another occasion, I added two tablespoons of raw cacao powder to the dry ingredients. At the end, I served the pancakes with banana slices and a drizzle of maple syrup. Again, it was heavenly.
A touch of vanilla extract could also do wonders!
Share in the comments what are some of your delicious ideas. What type of topping do you love on your vegan American pancakes?
