Vegan German Pancake
This Vegan German Pancake is a stunning plant-based twist on the classic puffed pancake, delivering all the golden-crisp edges and soft, custard-like center without any animal products. Made with a combination of gluten-free all-purpose flour and nutrient-rich chickpea flour, this recipe is ideal for those seeking a gluten-free and egg-free breakfast option. Lightly sweetened with maple syrup and flavored with aromatic cinnamon and vanilla, this pancake bakes to perfection in a hot cast-iron skillet, creating a beautifully puffed centerpiece. With just 10 minutes of prep time and a short bake, it’s a quick and wholesome addition to your morning table. Top it with fresh fruit, a dusting of powdered sugar, or a drizzle of extra maple syrup for a crowd-pleasing vegan breakfast or brunch treat. Perfect for those following a vegan or gluten-free diet, this recipe delivers indulgence without compromise.
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Recipe Information
Ingredients
- 1 cup all-purpose gluten-free flour
- 1.5 cups unsweetened almond milk
- 0.25 cup chickpea flour
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 tablespoons vegan butter
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the gluten-free flour, chickpea flour, baking powder, ground cinnamon, and salt.
Gradually add the unsweetened almond milk while whisking continuously to avoid any lumps forming in the batter.
Stir in the vanilla extract and maple syrup until well combined.
Place a 10-inch cast-iron skillet in the oven to heat for about 5 minutes, so it's nice and hot.
Carefully remove the skillet from the oven using oven mitts. Add the vegan butter to the skillet and swirl it around until completely melted and the bottom and sides of the skillet are coated.
Pour the batter into the hot skillet, ensuring it's spread evenly across the surface.
Return the skillet to the oven and bake for 20 minutes or until the pancake has puffed up and is golden brown on the edges.
Once baked, remove the skillet from the oven and allow it to cool for a few minutes. The pancake will deflate slightly as it cools.
Slice and serve with your favorite toppings such as fresh fruit, extra maple syrup, or powdered sugar, if desired.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 30.8 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 673 mg | 52% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 539 mg | 11% | |
*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.
