Vegan pancakes

Ingredients for 2 servings:

• 150 g flour
• 2 tsp, leveled baking powder
• 2 tbsp, levelled sugar
• 1 packet of vanilla sugar
• 250 g soy yogurt (yogurt alternative)
• 2 tbsp sunflower oil
• 1 shot of carbonated mineral water
• 1 pinch of salt
• some oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

quick and easy

Mix flour, sugar, vanilla sugar, baking powder, and salt in a bowl. Add 2 tablespoons of oil and soy yogurt and mix with a whisk. Then slowly add sparkling water and continue stirring. The more sparkling water you add, the thinner the batter will be and the thinner the pancakes will be. For typical American pancakes, the batter should still be thick, but should flow slowly from the spoon. Lightly oil a pan and spread the oil in the pan with a kitchen towel. Heat the pan to medium-high heat and add a large spoonful of batter for each pancake. When the edges are firm, they can be turned. If brown on the second side, the pancakes can be turned briefly again if necessary for a crispier finish. Then remove the pancakes from the pan and oil the pan again with the kitchen towel. Continue adding batter until all the batter is used up. It’s best not to stack the finished pancakes, but to keep them warm in the oven at around 50°C (122°F). The pancakes are best served with maple syrup or jam. Roasted walnuts or banana slices also go well with them. The listed ingredients are enough for about 8 pancakes. Thanks to the soy yogurt, the pancakes are nice and fluffy while still holding together well. The soy flavor disappears after baking. Soy yogurt is available in tubs at most discount stores and supermarkets; 250g is equivalent to half a standard tub. Instead of packaged vanilla sugar, I also like to use the seeds of a vanilla bean, or sugar in which the remains of a vanilla bean have been soaked. This makes the flavor even more intense.