Veganizing pancakes had been a challenge to me. This has been the one area in which I haven't gotten good results using soyflour as an egg-substitute. I finally gave up on them. Then I went to Lithuania and had blynelai (the Lithuanian version of pancakes, and one of the few vegetarian choices on the menu), and got inspired.
This version basically just leaves out the eggs, and you won't miss them. The only difference is that these don't have as much protein, so you will need to get that from other sources.
This recipe is for German pancakes, they are different from the American kind, more like French crepes, but not as thin. Make sure to let them cook long enough so they are cooked through. You won't get food poisoning if they aren't - as they don't contain eggs - but it makes for a much better eating experience texture-wise if they are.
Ingredients per pancake:
40 g flour, I use 1050 wheat or spelt
dash of baking powder
dash of sea salt
one squeeze of the rice sirup container
about 80 ml soymilk or whichever plantmilk you have
1 banana
canola or other vegetable oil
Mix the dry ingredients in a bowl, add the liquids, blend with a whisker. Slice the banana into the dough. In a frying pan, heat canola oil. Pour dough into pan, even out the banana slices so they cover the whole pancake. Cook on one side, over medium heat, until the bottom has browned and there is no more liquid on the top. Turn over, cook other side. Enjoy.
This version basically just leaves out the eggs, and you won't miss them. The only difference is that these don't have as much protein, so you will need to get that from other sources.
This recipe is for German pancakes, they are different from the American kind, more like French crepes, but not as thin. Make sure to let them cook long enough so they are cooked through. You won't get food poisoning if they aren't - as they don't contain eggs - but it makes for a much better eating experience texture-wise if they are.
Ingredients per pancake:
40 g flour, I use 1050 wheat or spelt
dash of baking powder
dash of sea salt
one squeeze of the rice sirup container
about 80 ml soymilk or whichever plantmilk you have
1 banana
canola or other vegetable oil
Mix the dry ingredients in a bowl, add the liquids, blend with a whisker. Slice the banana into the dough. In a frying pan, heat canola oil. Pour dough into pan, even out the banana slices so they cover the whole pancake. Cook on one side, over medium heat, until the bottom has browned and there is no more liquid on the top. Turn over, cook other side. Enjoy.
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