Hello there!I'm Sonja, a fashion loving Dutchie living in Amsterdam. I'm a huge fashion lover, and I'm also a vegetarian, a crazy cat lady, an interior and pancake junkie, and I'm all about living a green and cruelty-free lifestyle!
Hit the about page if you would like to know more! :-)
April 25, 2016
Yesterday in my Vegan Challenge food diary, you could see that I made vegan crepes with apple for breakfast on the weekend. This vegan crepe pancake recipe is based on the recipe I used to always use when I made regular Dutch pancakes with egg. They always turn out great, so I thought it would be fun to share this recipe with you! Instead of an egg, I used a banana in this recipe. You can even leave out the banana if you like, and just add some baking powder to the flower. Baking powder also has binding properties. But personally, I like the touch of banana. You don’t really taste it, because there’s much more flower and soy milk in it. So you can still use any topping you like, without it clashing with the banana. This time, I added some slices of apple to the crepes. Personally, I really like this! Just add some cinnamon, a bit of powdered sugar or syrup, and enjoy! Are you curious for the recipe? Then continue reading!
Time: 20 minutes
Makes 4 to 5 crepes
– 1 apple
– 1 teaspoon baking powder
– 100 grams flower
– 200 mililiters soy milk
– 1 banana
– coconut oil
How to make it?
1) Put the flower and baking powder in a bowl, and mix it.
2) Puree the banana in a blender, and then add the banana and soy milk to the flower mixture.
3) Whisk this until the batter looks smooth.
4) Peel the apple. Cut the apple in half lengthwise, and then cut these two halfs lengthwise as well. Then remove the core from all four parts. Cut every quarter lengthwise in really thin slices. The thinner the slices, the better they will stick in the crepe.
5) Heat a frying pan, and melt one teaspoon of coconut oil in it.
6) Pour some of the batter in the pan, and make sure that the crepe is as thin as possible, while covering the entire bottom of the pan. Then, quickly put in the apple slices. Push the apple slices in the batter a bit, such that they will stick in the crepe when you’re going to turn it over.
7) The lower side of the crepe is done when you’re starting to see some change of color on the edges of the crepe. Then it’s time to turn it over. The second side needs less time. When you think it’s not well-done enough, then you can turn it over a few more times, until it’s the way you like it.
8) Do the same thing for the other 4 to 5 crepes. Sprinkle a bit of cinnamon over the crepe, on your plate, and maybe add some powdered sugar or syrup, and you’re done!
So, what do you think? I think they’re perfect for breakfast, lunch or brunch on a lazy weekend day! In case you’re going to make them, I would love to hear whether you liked them!