Vegan pancakes, crispy on the outside and soft on the inside

I love pancakes! They are so versatile, and depending on how you accessorize them, they can be any meal you want. With fresh fruit and coconut yogurt, they are a delicious and a quite healthy breakfast. If you are making an extravagant brunch, pancakes with syrup is a staple.If you do not add any sweetener in the dough, they can even be used for lunch and dinner. The endless amounts of options are as impressive as they are delicious.

Luckily, pancakes are not even hard to make, despite the amazing taste. And the flavor in these one are perfect in my opinion. They have a crisp, fresh and toasty outside, but when you bite into it, the center is still soft and a little bit chevy. This chewiness comes from the lovely and healthy rye flour i add. This, not only, helps give the pancakes texture and some added health benefits through the supply of whole grains, it also gives the pancakes more flavor.

Now does these little pan made cakes take a lot of effort? Not at all! Here is the recipe to my version of the perfect pancake:

  • 6 dl soy milk(or your prefered plant based milk)
  • 2 tbsp agave syrup
  • 2 dl plain flour
  • 2 dl rye flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla powder
  • Coconut oil for cooking

Mix the dry ingredients and add the agave syrup to the milk. Then slowly whisk the flour mixture into the milk. Let the batter sit at room temperature for at least 15 min. Fry on a non-stick pan at medium heat with coconut oil. Flip when the edges are golden og take them of when they are baked through. I ate mine with blueberries, “Nice”- cream and lime syrup. Best breakfast i have had in a long time, and my family agreed on that.

How do you eat your pancakes? Or are you more of a waffle person? I would love to hear your suggestions. Thank you for reading and have a lovely weekend.


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