Vegan Rye Pancakes – not only for breakfast ;-)

by Milena
Vegane Roggenmehl-Pfannkuchen

Ingredients needed for your Vegan Rye Pancakes

For the pancakes

  • 3/4 cups rye flour
  • 1/2 cup oat milk or any other veggi milk
  • 1 ts backing powder
  • 1 tbs brown sugar
  • 1/4 ts cinnamon
  • 2 tbs oil for the pan

For garnish

  • fruit of your choice
  • Nuts of your choice
  • maple syrup agave, dates syrup

Vegan Rye Pancakes | постни палачинки от ръжено брашно | Vegane Roggenmehl Pfannkuchen

Two weeks ago, I tried out a recipe for mini vegan pancakes, which turned out to be a true success and one of the most popular dishes at the blog. I wanted to make something similar but I didn’t have baking soda and the only flour I had was rye.

There are so many recipes for vegan pancakes but when I decide to follow one of them, I see so many ingredients that I rarely use… For this recipe you won’t be needing a lot of ingredients and the only thing that you probably won’t have at home is nut milk.

On the other hand, nut milk could be easily found in every supermarket and it’s simple enough to make yourself. I always have almonds on hand and make my own almond milk when I know I’ll be needing a cup or two. This recipe from Jamie Oliver is very successful – some people sweeten the milk but i never do so.

How to prepare these delicious vegan rye pancakes

Print Recipe
VEGAN RYE PANCAKES
Vegan pancakes made with rye flour – a vegan breakfast that’s super tasty and easy to make – you'll find the recipe at www.mamunche.com
Vegane Roggenmehl-Pfannkuchen
Votes: 6
Rating: 4.5
You: 5
Rate this recipe!
Prep Time 2 minutes
Cook Time 10 minutes
Passive Time 2 minutes
Servings
people
Ingredients
For the garnish
  • fruit of your choice
  • Nuts of your choice
  • maple syrup agave, dates syrup
Prep Time 2 minutes
Cook Time 10 minutes
Passive Time 2 minutes
Servings
people
Ingredients
For the garnish
  • fruit of your choice
  • Nuts of your choice
  • maple syrup agave, dates syrup
Vegane Roggenmehl-Pfannkuchen
Votes: 6
Rating: 4.5
You: 5
Rate this recipe!
Instructions
  1. Combine the dry ingredients in a large bowl, add milk, honey (or agave if you’re vegan, but I used date syrup). Mix well. The mixture should be smooth but a tad ticker than the regular batter.
  2. Put the frying pan on low heat. If your pan is with reliable non-stick coating, you won’t be needing frying oil. Otherwise you should add a few drops for each pancake. Coconut oil makes for a wonderful taste, so if you have some don’t hesitate to use it instead of other vegetable oil ?.
  3. The pancakes should be smaller because they’re thicker and more difficult to flip without breaking. I used a small ladle and made pancakes about 12-15 cm in diameter. Cook on each side for about 20-30 seconds. You should be quick with the flipping, otherwise you’ll end up with a couple burnt pancakes like I did...
  4. Garnish according to your taste. I served mine with date syrup, banana and walnuts.

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2 comments

Rosie 24. May 2020 - 11:34

Are you sure the measurements are correct? It’s more than a tad thicker and lloks more like bread dough.

Reply
Milena 24. May 2020 - 12:06

Hi, Rosie. As these pancakes are fluffier and there is baking powder in the dough – this proportions are correct. It is 3/4 flour and 1/2 soy milk. The only thing I have in mind why the dough would become a lot thicker is difference in flour qualities in different countries. This I made here in Germany and the Rye Flour is Type 1150. Could it be that in UK there is a different type of flour?

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