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Fluffy Vegan Pancakes to Kneel Down (Recipe)

Vegan Pancakes for President!

Vegan foodporn at its best: Delicious vegan pancakes topped with soy yoghurt and fruits
Vegan foodporn at its best: Delicious vegan pancakes topped with soy yogurt and fruits

I have to admit that lately I’ve been rather lazy to do some lavish breakfasting in the morning. For me, the first meal a day is called “breakfast”, but quite often this happens right in the afternoon. Especially when I’m on intermittent fasting, that’s quite common. However, the later I eat breakfast and the more likely I have guests, the greater are my efforts to make something really delicious. That’s why I decided to make these vegan and gluten-free pancakes without added sugars. A guaranteed culinary delight – you’ll love them! 🙂

Vegan Pancakes with Soy Yoghurt, Figs, Blackberries and Mint

Vegan Pancakes with Soy Yogurt, Figs, Blackberries and Mint

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Breakfast
Keyword: glutenfree, vegan
Servings: 6 pancakes for 2 persons

Equipment

  • blender
  • bowl
  • pan

Ingredients

  • 250 g oatmeal glutenfree
  • 200 ml water carbonated
  • 150 ml almond milk
  • 100 g applesauce
  • 1 tbsp flax seed ground
  • 2 tsp baking soda
  • 3 tbsp xylitol
  • 2 tsp cocoa powder
  • 1 tsp cinnamon ground
  • 1 pinch sea salt
  • 1 tbsp coconut oil

Topping

  • 200 g soy yogurt
  • 2 figs
  • 100 g blackberries
  • some fresh mint

Instructions

  • Add the oatmeal to your blender and blend it at the highest level. This usually works with any blender and you don’t need a flour mill for this!
  • Mix the oatmeal with the flaxseed, baking powder, xylitol, cocoa, cinnamon, salt, applesauce, water and almond milk in a bowl to a dough.
  • Heat a shallow pan with the coconut oil and place it on medium heat.
  • Put about 1/2 of a large scoop of your dough in the pan per pancake. In a large pan fit about 2 pancakes. Don’t slew! Fry each pancake for about 3 minutes per side!
  • Stack the finished pancakes on a plate, garnish with the soy yogurt, figs, blackberries and mint and – most important – enjoy them warm to the fullest! 😉

Nutrients

Nutrition Facts
Vegan Pancakes with Soy Yogurt, Figs, Blackberries and Mint
Amount Per Serving (1 pancake)
Calories 221.4 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 32.8g11%
Protein 7.6g15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @rosa_lazic or tag #foodlifestylefacts!
Alternatives

You can vary the pancakes in all possible ways. The carbonated water makes them really fluffy. You can also mince some mint and add to the dough to refine. Sometimes I also rub some lime or lemon zest over it. The pancakes are full of fiber and important vitamins. In addition, thanks to the figs, they are perfect for your acid-base balance. Together with blackberries, figs are an absolute local superfood and with their concentrated load of vitamins, trace elements, antioxidants and fiber they dwarf açaí & Co. Yesterday, an endorphin boost completely overtook me as I saw some figs in my supermarket – my absolute favorite fruit! Rosa in the seventh heaven! 🙂

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