What’s a brunch without delicious pancakes? And it’s even better when they are vegan and cruelty free. I prefer to realize my pastries and cakes with almond milk as I’m eating already a lot of soy with tofu and vegan meats. Let’s have a look at these delicious pancakes:
I can’t imagine a brunch without pancakes and when they are vegan and homemade, that’s the paradise, don’t you think? So, yes I lost quite a lot of time by finding the perfect recipe and I adapted this one based on a recipe from Marie Laforet.
Let’s have a look at what we need for 4 people:
- 150 g flour
- 60 g brown sugar
- 2 tsp corn starch
- 1 tsp baking powder
- half tsp baking soda
- 300 ml almond milk
- 2 tbsp vegetable oil
- 1 tbsp liquid vanilla
- vegetable oil for cooking
Put all the dry ingredients into a big bowl (flour, corn starch, brown sugar, baking powder) and mix it.
Add the almond milk, whisk well to mix it correctly with the dry mixture.
Now add the vegetable oil and the vanilla liquid and whisk well all the ingredients to avoid lumps.
Grease the pan and cook each pancake until little bubbles start to explode on the surface, then use a palette knife to flip them over. Cook for a further 2 minutes, or until golden. And start again until you don’t have anymore dough.
For the chocolate sauce :
- Dark vegan chocolate (without dairy products and eggs can work too)
- Almond milk
Put all the ingredients in a microwavable bowl for one minute (keep a bit of milk on the side in case it’s too thick and a bit of chocolate if too liquid).
Bon appétit !