Description
Fluffy, soft, and crispy – the ultimate vegan pancake recipe you need. This is as good as a vegan pancake gets!
Ingredients
Units
Scale
Batter
- 5 dl almond or cashew milk
- 1 tablespoon apple cider vinegar
- 5 dl wheat flour (5 dl = 270 g)
- 2 tablespoons of baking powder
- 0.5 teaspoon salt
- 0.5 dl sugar
- 1 teaspoon vanilla extract
- 100 g vegan margarine (melted)
Egg wash substitute
- 2 tablespoons maple syrup
- 1 tablespoon plant milk
Instructions
- Preheat the oven to 200°C (395°F).
- Mix the plant milk and vinegar in a small bowl.
- Melt the margarine.
- Mix the dry ingredients in a larger bowl.
- Add the plant milk and vinegar mixture to the dry ingredients, a little at a time. Mix until smooth, but avoid whisking unnecessarily to prevent the batter from collapsing.
- Let the batter rest for about 5 minutes. The vinegar and baking powder will cause the batter to rise and form small air pockets.
- Add the melted margarine to the batter and mix gently.
- Pour the batter onto a baking sheet lined with baking paper.
- Bake in the middle of the oven for 20 minutes.
- Heat a splash of plant milk, for example in the microwave, and add the syrup to it.
- Remove the pancake from the oven and brush the pancake with the syrup mixture.
- Put the pancake back in the oven and bake for another 10 minutes.
- Prep Time: 10
- Cook Time: 30
- Category: Pancakes
- Method: Bake
- Cuisine: Finnish, Nordic
Keywords: vegan sheet pan pancakes, vegan pancakes, easy vegan pancakes, vegan oven pancake, vegan pancake recipe, vegan egg wash substitute
