This pancake recipe is as good as it is good for you. Learn how to make these airy pancakes that are vegan, and a simple sauce with raw cacao. Believe it.
I post so many pictures and recipes of pancakes, and as a result of this receive lots of questions about them. Many of you still struggle with getting the right consistency of batter, pan temperature and so forth. What I love about this video is that I can physically show you how it’s done, you can see the texture of the batter and how the pancakes should look as they cook. Invaluable pancake lessons!
Making vegan pancakes doesn’t need to result in pancake bricks. The key is to get the lightness and fluffiness from the right amount of raising agents and gooey add-ins that take the place of the egg. When we omit eggs we are taking away lightness and rise that this ingredient gives, so we have to think outside the box as to how to add this back. Otherwise the results are pretty abysmal.
The first thing I discovered was that without some sort of added fats and gooiness, these pancakes just weren’t going to work. They would be flat, tough and pretty much only good for the birds. With the addition of some mashed fruit, or some oil and nut meals I was able to create a pancake worthy texture. If I wanted to make a savoury version or not have the fruit flavour too dominant, I would use some mashed potato or some finely grated zucchini for instance.
Vegan pancakes will generally be lacking in substantial protein to keep you going for a few hours (unless they have added protein powder in the batter), so its important to top them with some nut or seed butter, some yoghurt or even some quality bacon (yes I know bacon is not vegan, but my egg intolerance clients will appreciate this). With these pancakes I have make a luscious chocolate tahini sauce that oozes over the pancakes, providing protein, essential fats, calcium and a whole lot of flavour.
You can twist this tahini sauce to your liking. Its lovely with added spices such as cinnamon, and of course it can also be made on other nut butters of choice. I have made this sauce ample times with peanut butter for instance. If it’s a particularly fancy occasion you can add a nip of port or sherry to the sauce, I know I would!
- ¼ cup buckwheat flour
- 1 heaped tablespoon flaxseed meal
- ⅛th teaspoon baking powder
- ¼ cup mashed banana (or mashed ripe pear)
- ⅓ cup almond milk (or plant milk of choice)
- // chocolate tahini sauce //
- 1 tablespoon tahini
- 2½ teaspoons raw cacao
- 2½ tablespoons almond milk (or plant based milk of choice)
- 1 teaspoon maple syrup
- ⅓ cup blueberries to serve
- In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana and almond milk till well combined. You want it to be a bit wetter than a cake batter, but not as runny as crepe batter. If you add all of the milk and need more liquid, simply add a little more.
- Heat a frying pan to a medium heat and add a lug of olive oil or oil of choice. Spoon the batter into the frying pan to create two pancakes. Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through.
- While the pancakes are cooking make your chocolate tahini sauce by combining the tahini, raw cacao and maple syrup to a thick paste then slowly adding in the almond milk and stirring to bring to a glossy sauce.
- To serve, layer pancakes then top with blueberries and chocolate tahini sauce.