These vegan pancakes are the best recipe I’ve come up with when I used to be a vegan.
Yes, I said that.
I used to be a vegan.
I know, this information is huge! There aren’t a lot of vegan pastry chefs out there, but they’re not even lactose intolerant, so, well, you got it. I used to be a vegan. Sounds weird: at that time I was sure I was never going to eat animal products back. I know some people will be disappointed by this, but let me say just one thing.
The main reason I went back to a traditional diet is that I had a lot of health issues related with food.
Don’t misunderstand me, please. My problems weren’t related with the vegan diet itself, but I had to avoid eating a lot of stuff, so my diet was very poor. I know some people would have been stronger with their beliefs, but I got into some eating disorders because of my food allergies so I went back to a traditional diet in order just not to go crazy.
I’ll write a post about this, if you want to know more, but for now let me just say: I care. And because I care, I still develop recipes like these vegan pancakes. And do a lot more, like buying vegan make up, eating the most veggies and the less animal products I can, trying to buy organic food, …
Vegan pancakes, I guess, is my most successful vegan experiment with sweet food. Eggs have a primary role in the structure of a dessert, so it’s not easy to replace them, but there’s nothing we can’t do with a little bit of knowledge and will.
Note: if you’re not a vegan, don’t be scared about that word. These pancakes deserve a try, trust me!
P.S. The picture you see in the picture portraits my partner and me. For you to know.
VEGAN PANCAKES RECIPE
blender • tablespoon • non-stick pan
- 1 banana/apple/pear/… *
- 200 g vegetable milk
- 1 tbsp brown sugar
- 140 g organic flour
- 1 tsp baking powder
- 1/2 tsp baking soda
* read the notes for some advice with combinations
Blend your fruit with the vegetable milk and sugar.
Combine with flour (you can put everything in the blender and just don’t worry).
Spoon onto your best non-stick pan, hot. If the pan is good enough, you won’t need any margarine or whatever. Wait till the batter makes bubbles on the surface, than turn the pancake upside down and cook one minute or two.
Garnish at your taste.
Some combinations I recommend:
- banana with coconut milk, garnished with chocolate
- apple with soy milk and a pinch of cinnamon, garnished with maple syrup
- pear with soy milk and a tsp of cocoa, garnished with chocolate or caramel
- peach or plums (2 or 3) with almond milk, garnished with peach or plum jam
- whatever you like – feel free to ask me if a combination fits well