I love pancakes! Hungarian pancakes are larger and thinner than the American ones. We serve it with cocoa or jam and roll up. I have never done vegan pancakes before, so it was high time for that. 🙂 Even if I did change the milk to coconut milk or oat milk, I always used eggs. Then I found a vegan pancake recipe on Alkaline Sisters blog and I fell in love with the concept. I wrote a comment for them because I really liked what they wrote about (Why We Wait to Improve Our Lifestyle when Cancer Lurks). Then we continued “talking” in emails… I have found out that Julie’s and Yvonne’s dad was Hungarian and he came from Szeged, my hometown! OMG, it is a small world, again!!! Unfortunately they lost contact with their relatives but I promised to help as much as I can to find them.
I did a few changes in the recipe. E.G. I used oat milk instead of almond milk and I added some ground hazelnut to the batter. And it turned out great.
Vegan Hazelnut-Vanilla Pancake
Ingredients (makes 8 pancakes)
– 1 and 1/4 cup white spelt flour
– 1/4 cup ground hazelnut
– 2 tablespoons aluminium free baking powder
– 1/2 vanilla bean, split and seeded
– 1 cup oat milk
– 2 tablespoons sunflower oil
– 1 tablespoon agave syrup
– pinch of salt
– coconut oil for the pan
In a bowl mix together the dry ingredients: flour, hazelnut, baking powder, salt. In another one mix together the wet ingredients: oat milk, oil, agave syrup and vanilla. Give each mixture a stir then add the wet to the dry combining just until mixed. Set aside for 5 minutes to allow batter to rise.
Prepare a non-stick pan with 1/4 teaspoon coconut oil on medium heat. Spoon batter into pan, forming 2 small pancakes. Cook until lightly brown on the bottom. Turn and brown the other side.
I served it with more agave syrup and tangerines.