I woke up this morning with a craving for pancakes. It's been about a decade since I last indulged in this breakfast delight, so today was the perfect day to whip up a batch. I couldn't decide between French Crèpe-like thin pancakes or the more American-style fluffy ones, so why not have both? Here's the recipe for these versatile vegan pancakes that I know I'll be making that dessert again soon. Prep time is around , cooking requires another .


  • 300 – 350 g of flour (type 405 Mehl)
  • 1 pinch of salt (approximately half a teaspoon)
  • 1 pinch of sugar (around a whole teaspoon)
  • Optional:
    • 1 pinch of tumeric
    • A knife tip of vanilla
  • For the fluffly ones:
    • Half a teaspoon of baking powder
  • Sparkling mineral water, as needed


Mix everything until it is a more or less smooth mix and pour into a hot pan.
If everything is done correctly, it should taste nice, but no guarantees!

Indulge in the sweetness of these pancakes by generously topping them with syrup and an abundance of fresh fruits. Once you’ve satisfied your sweet cravings, transition to the savory side by adding a touch of (vegan) cheese. For those who don’t mind breaking the vegan streak, consider enhancing the flavour by adding eggs.

My Rating: 4.55 (based on 2 ratings)