Vegan Eierkuchen
Delight your taste buds with this Vegan Eierkuchen recipe, a plant-based twist on the traditional German pancakes. Perfectly fluffy and golden-brown, these egg-free pancakes are made with simple pantry staples like all-purpose flour, ripe banana, and non-dairy milk, expertly combined with a touch of vanilla and apple cider vinegar for a subtle tang. The batter is quick to prepare and rests briefly to ensure optimal texture, resulting in pancakes that are irresistibly soft and tender. Cooked to perfection in vegan butter, these pancakes are ideal for breakfast, brunch, or even dessert. Serve them warm with your favorite toppings—fresh berries, maple syrup, or a dollop of dairy-free yogurt—for a wholesome, crowd-pleasing treat. Vegan comfort food at its finest, these Eierkuchen make a deliciously satisfying dish for any occasion!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 300 milliliters non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 large (ripe) banana
- 1 tablespoon vegan butter
Instructions
In a medium-sized mixing bowl, combine flour, baking powder, salt, and sugar. Stir to blend the dry ingredients.
In a separate large bowl, mash the ripe banana until smooth. Add the non-dairy milk, apple cider vinegar, vanilla extract, and vegetable oil, whisking until well combined.
Gradually add the dry ingredients into the wet mixture, whisking to form a smooth batter. Ensure there are no lumps present.
Allow the batter to rest for about 5 minutes. This helps the ingredients to fully combine and results in fluffier pancakes.
Heat a non-stick frying pan over medium heat. Add a small amount of vegan butter to grease the pan lightly.
Pour approximately 1/4 cup of batter into the pan for each pancake. Cook until bubbles begin to form on the surface and the edges appear set, which should take about 2-3 minutes.
Carefully flip the pancake and cook on the other side for another 1-2 minutes, until golden brown and cooked through.
Remove the cooked pancake from the pan and keep warm. Repeat the cooking process with the remaining batter, adding more vegan butter to the pan as needed.
Serve the vegan eierkuchen warm with your favorite toppings such as maple syrup, fresh fruit, or dairy-free yogurt.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 55.4 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 528 mg | 41% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
