







WHAT YOU NEED FOR VEGAN CREPES:

all-purpose flour or spelled flour

oat milk, almond or unsweetened soy

sparkling water

yeast

lemon juice

melted coconut oil

natural vanilla extract

brown sugar or coconut sugar

ground flaxseed

a pinch of salt













KITCHEN TOOLS FOR VEGETABLE CREPES:

medium sized bowl

measuring cups

whip

non-stick pan (flat and relatively large)

spatula

WHY PLANT CREPES WORK:

The sparkling water makes vegan pancakes light and fluffy.

Ground flaxseeds are an alternative to the egg. It is not necessary to soak them in water before adding them to the dough, as it is rather runny and provides enough liquid for them.

You can easily replace cow's milk with herbal milk. My favorite milk alternative for this recipe is oat milk. But pancakes also work with almond or soy milk. Make sure the milk is not sweet.

Brown sugar or coconut sugar gives vegan pancakes a pleasant sweetness. Vanilla extract brings more flavor. If you want to use a tasty topping for your pancakes, just leave out the sugar and vanilla extract.









VEGAN CREPES - RECIPE NOTES AND FAQ:

























VEGETABLE CREPES - FILLINGS:

chocolate sauce or vegan nutella

fresh berries such as strawberries, raspberries and blueberries

applesauce and cinnamon

banana and maple syrup

salted fillings like mushroom sauce or baby spinach with cherry tomatoes

VEGAN CREAM FREE GLUTEN?

If you're looking for a gluten-free alternative, you might like my buckwheat vegetarian pancakes. They are made with bananas and pineapples and I served them with coconut cream. If you lose weight, they look more like pancakes.

MORE VEGETABLE BREAKFAST RECIPES YOU MAY LIKE:

Vegan cream cheese with garlic and herbs

Vegan French toast

Waffles without eggs in cherry sauce

Vegan bacon with mushrooms

27 delicious vegan breakfast recipes









2 cups all-purpose flour or spelled flour

2 1/4 cups oat milk, soy or unsweetened almond

2 1/4 cups of sparkling water

1 teaspoon baking powder

1 teaspoon of lemon juice

2 tablespoons melted coconut oil

1/2 teaspoon of natural vanilla extract

2-3 tablespoons brown sugar or coconut sugar

1 teaspoon ground flaxseed

1 pinch of salt













Mix the dry ingredients in a medium bowl. Melt the coconut oil in a small saucepan on the stove or in the microwave. Add sparkling water, vegetable milk, coconut oil, lemon juice and vanilla extract. If you want to eat your pancakes with a tasty filling, leave aside the sugar and vanilla extract. Mix the dough well with a whisk until no more lumps. Heat the oil in a large nonstick skillet (it should be lightly oiled) and cook one pancake at a time. Use about 1/4 to 1/2 cup for each pancake depending on the size of your pan. Swirl quickly so that the dough covers the bottom of your pan. Stack pancakes on a plate and bake them at about 140 degrees F. This way they will stay warm until you have finished making all the pancakes.

Vegan pancakes are not only delicious but also very easy to prepare. And completely without eggs and milk. You can taste my vegan pancakes with a sweet or savory filling. Too good!Vegan pancakes are the perfect breakfast for the weekend. They are very versatile and you do not even need eggs or milk to prepare them. Today, I want to share with you my basic recipe for vegan pancakes.As always, you'll find the full list of ingredients and recipe instructions in a separate recipe field at the end of this article.STEP 1: Mix the dry ingredients in a medium sized bowl. Melt the coconut oil in a small saucepan on the stove or in the microwave.STEP 2: Add sparkling water, herbal milk, coconut oil, lemon juice and vanilla extract. If you want to eat your pancakes with a tasty filling, leave aside the sugar and vanilla extract.STEP 3: Mix the dough well with a whisk until no more lumps are left.STEP 4: Heat oil in a large nonstick skillet (only lightly oiled) and cook one pancake at a time. Use about 1/4 to 1/2 cup for each pancake depending on the size of your pan. Swirl quickly so that the dough covers the bottom of your pan.It is important to use a nonstick skillet for vegan pancakes. That way, they will not stick and they will be easy to return.To avoid burns, you should prepare the pancakes over medium heat. Of course, it varies a bit depending on your oven. So try the average heat and then carefully adjust the heatAs already mentioned, it is very important to use a nonstick skillet for the preparation of these pancakes. In addition, the pan should be lightly oiled. The temperature should not be too high as the pancakes burn easily. The average heat is sufficient!It is important not to return the pancakes too early. Wait until the top begins to bubble and the edges start to brown and crisp.You may have already seen people in movies throwing pancakes or pancakes in the air and magically land in the pan on the other side. I usually prefer to return my pancakes and pancakes with a spatula. Slide the spatula under the pancake.Then lift it carefully and turn it over quickly. Do not lift it very high from the bottom of your dish and do not hold it in the air for too long so as not to break it.You can also return your pancake using a plate. Place a plate on the tray and rotate it 180 degrees so that the pancake settles on the plate. Then, let it slide carefully into the pan.If you still do not know how to return your pancake successfully, check out these helpful tips on wikihow.Unfortunately, when you finish making the pancakes, your first pancake will be cold again. But there is an easy trick: stack your pancakes on a plate and place them in the oven at 140 ° F to keep them warm.There are so many ways to fill your pancakes. Here are some delicious ideas: