Recently, I’ve been trying to reduce my dairy, meat and eggs consumption and came to the conclusion that milk products were upsetting my stomach way too much (especially ice cream, milk and shakes). Also, I’ve watched Okja on Netflix and almost thrown half of my fridge away… (I didn’t, not trying to support waste here). Not sure if I could totally stop though (I can’t see myself giving up on chicken and cheese, uugh) but hey, at least, I’m gonna try and cut back and balance my diet. And the best way to ease myself into a plant-based diet is to try out vegan equivalent recipes of treats I love. Enter the vegan pancakes:
I’ve tried vegan pancakes recipes with bananas in the past, and look they’re all delicious but this time round, I only had one banana left, and it was definitely not ripe. So I’ve tried a recipe without bananas or eggs and only used 4 ingredients, yes, four – ingredients. Amazing!
For these, I’ve used buckwheat flour. It gives a delicious crepe flavor to your pancakes and keep them light and fluffy. Here’s the recipe:
Vegan pancakes – Makes about 6 to 7 pancakes (enough for a good filling breakfast)
- 1 cup soy yogurt (any plant-based yogurt will do)
- 1 cup plant-based milk (I’ve used almond)
- 1 cup buckwheat flour
- 1 tsp baking powder
- regular or coconut oil for frying
1/ Whisk all the ingredient together until well combined, if necessary, add a little splash of milk, as the batter can be a little thick.
2/ Heat a frying pan and grease it with oil. Pour about half of a laddle of the batter (I use a small one for pancakes, super practical), cook on each side for about 2-3 minutes, or when it starts making bubbles, you know the drill…
3/ Enjoy warm, with fresh fruits or ruin the sugar-free benefits of this recipe with maple syrup. Like I did. Whoops.