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
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
VEGAN RYE PANCAKES
Ingredients
- 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 the garnish
- fruit of your choice
- Nuts of your choice
- maple syrup agave, dates syrup
Instructions
- 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.
- 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 ?.
- 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...
- Garnish according to your taste. I served mine with date syrup, banana and walnuts.
4 comments
Are you sure the measurements are correct? It’s more than a tad thicker and lloks more like bread dough.
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?
Hi, just made your Pancakes. They are delicious. Thank you.
I followed your recommendation and used coconut oil too.
Everything worked as you’d advised.
My tips for other followers are:
1. Yes the mixture is thicker than typical. It’s ok.
2. Cook the pancakes slowly on a mefium heat (as per the recipe) and they turn out great.
3. I added a 1/4 teaspoon of vanilla essence to my 2nd batch. It was very well received by the sweet toothed kids. 😀
Thanks again. Ill be reusing this recipe when my grandson and nephew’s visit soon.
P.S. a few of the people eating the pancakes commented positively that the pancakes had the consistency of banana bread. But we did have banana on ours 😁
Hey Carl,
thanks a lot for the comments and for the great tips :)!