These soft vegan pancakes are inspired by the thin Nordic-style pancakes my Finnish mother used to make when I was growing up – simple, golden and perfect for rolling or folding.
At a glance
🕒 Prep time: about 30 minutes
👩🏼🍳 Difficulty: easy
Ingredients (makes about 8 pancakes | 2 servings)
Allergens: gluten
- 3 dl wheat flour (about 180 g)
- 4 dl oat milk
- 2 dl sparkling mineral water
- 2 tbsp neutral oil
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp sugar
- ½ tsp salt
- a pinch of turmeric (optional, for colour)
Instruction
- Mix flour, cornstarch, baking powder, salt and sugar in a bowl.
- Stir in the oat milk and oil.
- Let the batter rest for about 5 minutes.
- Gently fold in the sparkling water (avoid stirring too vigorously so the carbonation stays in the batter).
- The batter should be pourable and lightly flowing – thinner than American pancake batter but thicker than crêpe batter.
- Heat a non-stick pan (size ⌀ 26-28 cm) with a little oil or vegan margarine (about ¾ heat – if level 9 is maximum, this would be around level 7–8).
- Once the pan is hot, pour in a small ladle of batter and swirl the pan so the batter spreads evenly across the bottom.
- Turn the pancake only when the surface looks matte and dry and the edges begin to colour.
- The pancakes should develop a nice golden colour on both sides – not too dark, but not pale like a crêpe either.
Serving suggestions
Especially good with strawberry jam, blueberry jam, apple compote, or the classic version with cinnamon sugar – rolled up and enjoyed warm.
Note
These pancakes are thinner than American pancakes and are usually rolled or folded rather than stacked.