Vegan PP pancakes
1 serving
40 minutes
Vegan PP pancakes are a modern interpretation of traditional Russian pancakes created for those who follow the principles of healthy and plant-based eating. Their history is linked to the growing popularity of veganism and the desire to adapt classic dishes without using animal products. These pancakes are light and airy due to the combination of corn and oat flour, while the addition of lemon juice gives them a slight tanginess. Baking soda ensures fluffiness, and vegetable oil makes the texture tender. They pair wonderfully with fruits, berries, or natural syrups, making them an ideal option for breakfast or dessert. This recipe highlights the simplicity of preparation and the availability of ingredients, allowing everyone to enjoy traditional Russian flavors in a new, healthy rendition.
1
Add any sweetener, citric acid (preferably from a real lemon), and salt to two glasses of water. Whisk until the ingredients dissolve.
- Water: 2 glasss
- Lemon juice: 1 teaspoon
- Salt: to taste
- Sugar substitute: 50 g
2
Add sifted flour, baking soda, and oil. Also, beat everything until smooth.
- Cornmeal: 0.3 glass
- Oat flour: 0.3 glass
- Baking soda: 0.5 teaspoon
- Vegetable oil: 50 ml
3
Leave the dough for 10 minutes.
4
Bake on a well-heated pan. Stir the dough from time to time to prevent the flour from settling at the bottom.
