This vegan pancake recipe is sooo easy to prepare for breakfast. The taste of these Swedish Puff Pancakes will brighten up your morning.
Serves: 4 people, yields about 20 small pancakes (6 cm in diameter)
Preparation time: 30 minutes
60 g sugar
225 g flour
1 teaspoon baking powder
1 teaspoon vanilla sugar
50 ml soy yogurt
100 ml soymilk
50 ml sunflower oil for frying
sugar for coating
Mix all the dry ingredients and add the soy yogurt and soy milk.
Mix well into a smooth dough.
Heat up the oil in a pan with high edges.
When the oil is hot, carefully place tablespoons of the dough in the pan.
Half of the dough should be covered with oil.
Turn the puff pancakes once they have a golden color.
When both sides are fried, place the pancakes to drain on a plate covered with kitchen paper.
While still warm, cover the pancakes in sugar.
They taste good with some drops of lemon juice sprinkled on top and some slices of fresh fruit on the side.