Have you ever tried to make pancakes without eggs? I did. And I was devastated. My craving for thick and fluffy American style pancakes resulted in pure frustration when I shoveled the cakes from the pan which tasted like some turkish-style flatbread but not like the breakfast deliciousness I had anticipated. But then came vegan-guru Attila Hildmann. And I stopped making pancakes with eggs. Those pancakes taste a million times better anyway. Just try them!
- 90 grams of whole wheat flour
- 140 ml soy milk (soy milk contains lecithin as eggs do, so it is essential that you use this kind of milk in order to make the pancakes stick together and fluffy at the same time)
- one teaspoon of baking powder
- 2 bananas
- pure ground vanilla
- 200 grams of berries (I prefer blueberries)
Mash bananas, then add flour, soy milk, vanilla and baking powder and mix everything in your food processor or with an egg whisk (haha!). Then gently add berries and bake the pancakes with some vegetable oil. I love to drizzle some maple syrup or puréed fruit over them. You can also add some crushed cashews before baking to make them a bit crunchy.
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