Vegan pancakes

Vegan pancakes

Total: 35 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 107 kcal
, Fat: 1 g
, Carbohydrate: 20 g
, Protein: 3 g


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


435 g white flour
¾ tsp salt
80 g sugar
1 ½ parcels baking powder
5 dl almond drink
3 tbsp apple vinegar
1 vanilla pod, cut lenghtwise, seeds scratched out
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How it's done

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Mix the flour, salt, sugar and baking powder in a bowl. Create a well in the middle. Mix the almond drink, vinegar and vanilla seeds together, add to the dry ingredients and mix to form a smooth batter using the whisk on a mixer. Cover the batter and leave to stand for approx. 15 mins.


Heat the oil in a small, non-stick frying pan (approx. 20 cm in diameter). Reduce the heat. Add as much batter as it takes to make pancakes of approx. 15 cm in diameter. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter.

Good to know
Tip: Serve the pancakes with your favourite topping (e.g. jam, chocolate sauce or maple syrup).

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