1/2 cup white whole wheat flour
1 Tb ground flax seeds
1 Tb sugar
1/8 tsp salt
3/4 cup or more soy milk
apricot or raspberry preserves
berries
powdered sugar (optional)
Combine flour, flax meal, sugar, and salt in a medium bowl and stir well. Add soy milk and mix well with a whisk.
Coat a nonstick skillet with cooking spray and place over med-high heat until hot. Remove pan from heat, and pour 1/4 cup batter into pan, quickly tilting in all directions so batter covers pan with a thin film. Cook about 1 minute. Then lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when can be shaken loose from pan and the underside is lightly browned). Turn pancake over, and cook an additional 30 seconds.
Place pancake on a towel and let cool. Repeat with remaining batter. Stack pancakes between single layers of paper towls. Spread preserves over each pancake and add berry slices (we like strawberries), and roll up. Sprinkle with some powdered sugar. Makes 4 pancakes.
4 comments:
This is the best vegan German pancakes recipe I've found. It is simple to make and so delicious! I added a little vanilla to the mix.
This is not a German pancake recipe. But it does look delicious. A German pancake is very large, fluffy, traditionally made with 4 eggs per pancake, baked in the oven, & served with a topping of lemon juice & powdered sugar.
Ashes - there may be different German pancakes to what people are accustomed to, but my family is German and this recipe is based off my great grandmother's who was born and raised in Germany.
So glad to hear your recipe was based on your German great-grandmother's! We've had what we call German pancakes in my family since I was a child, and I always wondered why we called them German pancakes when they appeared more similar to French crepes. Now I know--thanks for posting!
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