4 vegan or gluten free pancake recipes
This Thursday, February 2nd, many people will be betting on pancakes to celebrate Candlemas. This preparation made from wheat flour, eggs, butter and milk is available in various recipes, depending on taste. Plain, garnished with jam, fruit or spread, crepes remain an economical dish that both young and old alike enjoy without the need for much effort.
Here are some possible original recipes vegansto allergy, like gluten intolerant people to enjoy. Without forgetting those who want to pamper themselves by reducing the list of ingredients and those who always lack eggs, milk or flour. A version that can be adapted to suit savory tastes, and changes from the traditional crêpes Suzette, without much to be envied.
Replace milk, eggs and flour
Eggs, milk, flour… What can the main ingredients of pancake dough be replaced with? The tips actually vary. For eggthat Women’s Journal offers: mashed banana – one per egg -, soy yoghurt – 60g per egg -, tofu, a tablespoon of almond puree – equivalent to one egg yolk -, vegetable oil, chickpea juice or moistened chia or flax seeds – for egg whites – can do the trick.
Side flour, oats can be replaced by cornstarch, chestnut flour, rice, but also buckwheat – for savory recipes -, and even cocoa powder. As for the good old cow’s milk, this can be replaced with plant-based milk (almond, soy, coconut or rice), but also with water – for a very light dough – soy yogurt, or even beer – in addition and to taste . However, some beers contain lactose, so it’s important to check the composition carefully before making your choice, remembers Current wife.
Gluten free chocolate zebra crepes
Clem’s recipe is gluten free to find on his website. To achieve this, it is important to sift cocoa powder, to get a smooth paste. The chocolate paste used for decoration can then be placed in an empty ketchup jar, for greater precision.
Ingredients
– 125 g semi-finished rice flour
– 125 gr cornstarch (maizena)
– 1 pinch of salt
– 1 pinch of baking soda (optional)
– 3 eggs – or equivalent
– 500 ml of milk (semi-skimmed milk or vegetable milk)
– 1 tablespoon of neutral vegetable oil
– 2 tablespoons of black cocoa powder
Preparation
In a large bowl, mix the dry ingredients: rice flour, cornstarch, pinch of salt and baking soda. Add eggs, milk and oil last. To avoid lumps, slowly pour in the milk while whisking.
Take 1/4 of the pancake batter, put it in a small bowl, sift the cocoa powder on top and stir to get chocolate pancake batter. Let the two doughs rest for at least 1 hour in the fridge.
Heat the crepe pan well, brush a little oil. Pour a dollop of plain pancake batter and draw a pattern of your choice on top with the rest of the batter, here creating circles for a zebra effect once the pancake is folded. Cook for a few minutes on both sides. Repeat for all pancakes.
Gluten-free pancakes with chestnuts
Another recipe imagined by Clem sans gluten, that provides a trick for not skipping your pancakes: gluten-free pancakes are always more flexible as the dough rises. with oil rather than butter. The advantage of doing it without animal fat.
Ingredients
For about 20 to 22 pancakes:
– 210 g of chestnut flour
– 100 gr of rice flour
– 180g cornstarch
– 2 teaspoons of baking powder
– 2 pinches of fine salt
– 4 eggs at room temperature
– 800 ml of milk (use your choice of milk, animal or vegetable)
– 2 tablespoons of neutral vegetable oil
For garnish:
– 250 ml of very cold whipping cream.
– 2 tablespoons of icing sugar: 1 for whipped cream, 1 for garnish
– 500 g chestnut cream
– 1 candied chestnut for decoration
Preparation
In a large bowl, mix the dry ingredients: flour, starch, baking powder and fine salt. In a medium bowl, whisk together the wet ingredients: eggs, milk and oil.
Slowly whisk the wet ingredients into the dry ingredient mixture, stirring until smooth. If there happen to be a few lumps, simply strain the mixture over another bowl. Let rest in the refrigerator for at least 1 hour (dough can be perfectly prepared in the morning or the day before, as long as it stays cold).
Heat a crepe pan, lightly grease it with a paper towel dampened with oil. Cook each crepe on both sides for a few minutes.
Preparing the cake filling:
In a very cold large bowl (a metal bowl left in the fridge for 30 minutes is ideal), beat the whipped cream with the electric whisk with the 1 tablespoon icing sugar to make the whipped cream. Then pour in the chestnut cream and mix gently to get a smooth texture.
Assemble the cakes, covering each pancake with a small amount of filling, until the last pancake is left without filling. It will be decorated before serving the cake.
Put the cake for at least 1 hour in the fridge. When ready to serve, sprinkle the crepe on top with a little icing sugar and the candied chestnuts in the center. But everyone can give free rein to their inspiration.
Vegan pancake batter
Of course it is possible to make delicious, flavorful and gourmet pancake batter without animal exploitation ingredients. Several sites and blogs offer their own versions of these vegan versions of the pancakes, including the dedicated site Vegan-pratique.fr.
Ingredients
For 11 large pancakes:
– 350 gr of flour
– 50g flour
– 2 tbsp. oil soup
– 45 cl of plant milk (almond, soy/vanilla or whatever you like)
– 25cl of water
Optional (to season your dough):
– 1 C . salt
– 2 tbsp. coffee sugar (should not be added if choosing sweetened plant-based milk, e.g. with rice)
– Your choice of flavors for the sweet version (vanilla, orange blossom, almond, lemon, cinnamon…) or spices for the savory version (cumin, nutmeg, garlic…).
Preparation
In a bowl, pour flour and cornstarch with salt and sugar. Mix and make a well before pouring the oil. Stir well.
Add the milk gradually to prevent the dough from forming lumps (which happens if you pour the milk all at once). If lumps form, put everything in the blender. Finally, add water and mix until it becomes a smooth paste.
Let sit for about 2 hours at room temperature (you can shorten the time), so your pancakes are very pliable. Mix again. If the mixture has thickened, you can add a little water to make it runny again.
Then apply a few drops of oil on the surface of the pan, heat it up. When the pan is hot, pour a spoonful of batter and spread it over the entire surface. Cook about 2 to 3 minutes. Flip the crepe and cook for 1 minute on the other side. Repeat until the dough runs out.
Gluten free orange blossom pancakes with teff flour
This recipe, again from Clem’s gluten-free repertoire, makes pancakes flavored with orange blossom — a good classic dough — and stretchy, thanks to the teff flour. Teff flour has a slightly nutty flavor. It is commercially available and can be white or brown. It is 20 times richer in calcium than conventional flour.
Ingredients
– 80 grams of chocolate teff flour
– 110 g gluten-free mixed flour (or 60 g rice flour + 50 g potato or corn starch + ½ teaspoon xanthan gum)
– 1 pinch of fine salt
– 5 eggs
– 2 tablespoons of diluted honey
– 3 tablespoons of agave syrup
– 1 tablespoon of vegetable oil
– 1 tablespoon of orange blossom water
– 300ml of almond milk
– 200ml of water
Note 1: Almond milk is a slightly thicker plant milk. Hence the need for the flexibility of the pancake to cut it with water. If you use soy milk or cow’s milk, it doesn’t need to be cut with water, you can directly use 500ml of liquid.
Note 2: to keep the pancakes from getting too sweet, I prefer to substitute honey and agave syrup. It’s balanced because I like to serve it with jam, which is also sweet by definition.
Preparation
In a medium bowl, mix dry ingredients: teff flour, flour mixture, salt. Book. In a bowl, beat the eggs with a whisk or fork, then add the honey, agave, oil and orange blossom water, stirring constantly.
Then pour in the milk and water while still stirring. In this preparation, slowly pour in the dry ingredients and beat with a whisk until the mixture becomes homogeneous. Let stand for an hour, so that the teff slightly thickens.
Heat a pancake pan, brush a little oil and pour a spoonful of batter. Roll out the dough, gently shaking the pan to the side. Cook for a few minutes one side then the other. Repeat with the remaining pancake batter.
