Pancakes are the life! I prefer them sweet, but they're just as good savory. After my traditional recipeHere is a recipe for pancakes. vegan!
It's almost Candlemas, so what better time to make pancakes?
Never heard of Candlemas? It's a traditional feast that takes place on February 2, forty days after Christmas. It celebrates the presentation of Jesus in the temple and his recognition as "light revealed to the nations". But Chandeleur is also a time to feast on crêpes, thin pancakes filled with sweet or savoury fillings to suit all tastes.
Pancakes originated in Brittany, where they were made with buckwheat flour and Ribot milk. They then spread throughout France, with many variations. Today, you can find crêpes made with wheat flour, corn, rice or even chickpeas. They can be served with jam, chocolate, caramel, fruit, cheese, ham or anything else you like.
But did you know that pancakes can also be vegan? That means no eggs, milk or butter. Yes, it's possible to make delicious crêpes with 100 % plant-based ingredients, without losing any flavor or texture. Vegan pancakes are light, fluffy and easy to make. Simply replace the milk with a plant-based drink, such as soy, oat or almond milk. Margarine or vegetable oil replaces butter. To flavor the dough, add vanilla, cinnamon, rum or lemon zest.
Pancakes vegan are ideal for people who are lactose intolerant or allergic to eggs, as well as for those who want to reduce their consumption of animal products, for ecological or ethical reasons. They are also easier to digest and healthier than traditional crêpes, as they contain less saturated fat and cholesterol.
If you'd like to start making crêpes veganHere's my recipe. You'll see that there's nothing complicated about it, and the result is amazing. You'll be able to enjoy Candlemas in all its glory, while respecting the planet and its animals.
So what are you waiting for? Try our crêpes! vegan? You won't regret it!
Get cooking!
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Vegan pancakes
- Total Time: 30 minutes
- Yield: 10-15 pancakes 1x
- Diet: Vegan
Description
One version Vegan for fine crêpes. Perfect for chandeleur.
Ingredients
- 250 gr flour
- 4 tablespoons cornstarch
- 30 gr caster sugar
- 1 pinch of salt
- 650 ml vegetable milk (soy here, but almond or oat possible)
- 1 tablespoon vanilla extract
- 50 gr melted margarine
- 1 rum stopper (optional)
Instructions
- Place the dry ingredients - flour, cornflour, sugar and salt - in a bowl.
- Whisk to combine.
- Stir in the milk a little at a time, until you obtain a smooth paste.
- Add vanilla extract, rum (optional) and melted margarine and stir.
- Leave for one hour at room temperature.
- After the batter has rested, heat your pancake pan and lightly oil with a brush or oiled cloth/paper.
- Depending on the consistency of your batter, don't hesitate to add milk to obtain a fairly fluid batter. It's up to you whether you prefer thick or thin pancakes.
- Once the pan is hot, pour in a small ladleful of batter, swirling the pan to distribute it.
- Heat over medium heat, checking the color of the crepe by lifting the edge with a spatula or knife.
- Once colored, flip the pancake over and cook the other side in the same way.
- Enjoy!
Notes
When you prepare your crêpes, you can keep them in a pile, covered, then reheat them before eating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dessert
- Cuisine: French
English 
French
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