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!
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Vegan Pancakes and Chocolate Tahini Sauce
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Vegan
Description
Fluffy vegan pancakes get a decadent upgrade with a rich chocolate tahini sauce. Perfect for a weekend brunch or a special breakfast.
Ingredients
- 1/4 cups (59 ml) buckwheat flour
- 1 heaped tablespoon flaxseed meal
- 1/8 th teaspoon baking powder
- 1/4 cups (59 ml) mashed banana
- 1/3 cups (79 ml) almond milk
- 1 tablespoon tahini
- 2 1/2 teaspoons raw cacao
- 2 1/2 tablespoons almond milk
- 1 teaspoon maple syrup
- 1/3 cups (79 ml) blueberries
Instructions
- Combine all dry ingredients in a medium-sized mixing bowl. Stir in the mashed banana and almond milk until well combined. The batter should be wetter than cake batter but not as runny as crepe batter. Add more almond milk if needed.
- Heat a frying pan to medium heat (approximately 350°F/177°C) and add olive oil or your preferred oil.
- Spoon the batter into the frying pan to make two pancakes.
- Cook the pancakes until bubbles form on top, then flip and cook through.
- Combine the tahini, raw cacao, and maple syrup in a bowl to form a thick paste.
- Slowly add almond milk to the tahini mixture, stirring until a glossy sauce forms.
- Layer the pancakes, top with blueberries and chocolate tahini sauce.
- Serve.
Notes
- For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking.
- If the batter is too thick, add a tablespoon of water at a time until desired consistency is reached.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days and reheat gently in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
Frequently Asked Questions
What can I use instead of mashed fruit in the pancake batter?
You can use mashed potato or finely grated zucchini to achieve a similar texture without the fruit flavor.
How do I ensure my vegan pancakes are fluffy?
The key is to use the right amount of raising agents and add some fats or gooey ingredients, such as oil or nut meals, to replace the structure normally provided by eggs.
What should the batter consistency look like before cooking?
The batter should be thick yet pourable, resembling a smooth pancake batter that holds its shape but can flow easily from a spoon.
