There is always a wide choice as far as breakfast items are concerned. The choice may look puzzling as the options are broad.
The touchstones may vary. There are lovers of pancakes with gravy, cold cereals, cold pizza, peanut butter and banana sandwich, doughnut and soft drink, eggs and steak, crackers, and hot tea.
Amidst all these, pancakes make an interesting breakfast. Even vegans who spurn dairy and eggs love to eat pancakes. Fluffy vegan pancakes are great for a weekend breakfast. A stack of pancakes with maple syrup will certainly make the morning food memorable.
On pancakes, people want it fluffy and a bit sweet too. Vegan buttery spread and lots of maple syrup will make the pancakes tastier. Among vegan pancakes, fluffy vegan banana pancakes, and vegan pumpkin chocolate chip pancakes are too high on demand.
So, let us discuss how to make vegan pancakes without the use of milk or eggs. People who are used to making pancakes or waffles with eggs will need some tips to make them egg-free.
Generally, the process is not very different from the traditional pancake recipe. The use of flour, salt, baking powder, a little sugar, some oil, will be the same except that non-dairy milk will be used.
The food historians say that the earliest pancake-like dish called Alita Dolcia was made by Romans and they used milk, flour, egg, and spices. They used honey to sweeten the pancakes unlike the current style of slathering them in syrup, especially maple syrup.
The basic pancake is made from a simple batter of eggs, flour, milk, and baking powder. Adding fruit to the mixture is also a good idea.
Making special vegan pancakes will take 10 minutes and they will be fluffy and delicious. Interestingly, only 7 common ingredients will be used in this. The secret of making vegan pancakes fluffy is the use of baking powder. It makes the pancake batter rise to produce fluffy and tender vegan pancakes.
Now let us take a look at the ingredients and how this can be made at home to have a memorable breakfast with the family.
• 1 cup Plain Flour
• 1 cup Vegan Milk
• 2 Teaspoons White Vinegar
• 1 Tablespoon Vanilla Sugar
• 1/2 Tablespoon Vanilla Extract
• 4 Tablespoons White Sugar
• ½ teaspoons Bi-Carb Soda
• 1 pinch Salt
In a small bowl, combine the vegan milk (almond milk) and apple cider vinegar and vanilla. Stir, well to combine and allow it to rest for 5 minutes to thicken. Take another medium baking bowl; join the flour, sugar, bi-carb soda, vanilla sugar, and salt. Pour the milk mixture to the dry ingredients and whisk until a smooth batter develops.
On a pan maintained at low-medium heat, pour 1 ice cream scoop of batter for each pancake. It can cook for 2 minutes until they turn golden on each side. Serve warm with maple syrup.