Crêpes végétaliennes (vidéo)

These fluffy crêpes végétaliennes are a super simple recipe for breakfast. These pancakes taste like regular pancakes using only 8 plant-based ingredients.

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Vous cherchez le perfect vegan pancake recipe? One that tastes like regular pancakes without the hassle of making flax egg or the strong banana aftertaste of most vegan banana pancake recipes. Here I am sharing with you the perfect vegan pancake recipe: easy, super fluffy, golden, and delicious with a drizzle of pure maple syrup!

It’s the classic of the classics, the base version that I derived into Crêpes végétaliennes à la farine d'amande, Crêpes végétaliennes à la banane et à l'avoine, ou Crêpes végétaliennes à la citrouille. I’m a huge fan of turning classic recipes into vegan treats, just have a look at my Crêpes végétaliennes or Vegan Cinnamon Rolls recipe to see what I mean! So, get the recipe below to learn all my tips and tricks to making the best pancakes you’ve ever had!

Crêpes Végétaliennes

These vegan pancakes are a simple plant-based recipe that creates the best pancakes with a fluffy texture.

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Temps de préparation: 20 minutes min

Temps de cuisson: 10 minutes min

Temps total: 30 minutes min

Plat: Petit-déjeuner

Cuisine: Américaine

Portions: 6 crêpes

Calories: 156 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

« Babeurre » végétalien

• ▢ 1 tasse Lait de soja - ou du lait d'amande non sucré – à température ambiante
• ▢ 1 cuillerée à soupe Le vinaigre de cidre - ou du jus de citron

Autres ingrédients

• ▢ 1 tasse Farine tout usage - (remarque 1)
• ▢ 2 Cuillères à soupe Sucre de canne non raffiné - ou du sucre de coco ou du sirop d'érable
• ▢ 1 cuillerée à soupe La levure chimique
• ▢ ½ cuillère à café Le sel
• ▢ 1 cuillerée à soupe Huile d'avocat - ou de l'huile végétale
• ▢ 1 cuillère à café Extrait de vanille

Idées de garnitures

• ▢ 2 Cuillères à soupe de sirop d'érable
• ▢ ½ tasse Framboises

Instructions de Pose et d'Entretien

Préparer le « babeurre » végétalien

• In a small mixing bowl, whisk soy milk with apple cider vinegar. You can use any plant-based milk, but the pancakes are fluffier with soy milk. Set aside 10 minutes. Note: in the video, the oil is added in the buttermilk step. It is up to you. You can also add it in the next step.

Préparer la pâte à crêpes

• Dans un grand saladier, mélanger tous les ingrédients secs : farine, sucre, levure chimique et sel.
• Incorporez le babeurre végétalien, l'huile et la vanille en fouettant.
• Laissez reposer la pâte pendant 5 minutes pendant que vous faites chauffer la plaque de cuisson.

Cooking the vegan pancakes

• Faites chauffer une grande crêpière ou une poêle à feu moyen. Ajoutez 1 cuillère à café d'huile et faites tourner la poêle pour bien l'enrober.
• Scoop out 1/3 cup of pancake batter per pancake – don't cook more than 2 pancakes at a time to prevent them from spreading and sticking to each other. Cook on one side until bubbles form on the surface and the edges dry out and look set – it should take 2 or 3 minutes.
• Retournez la crêpe et faites-la cuire 2 ou 3 minutes de plus, jusqu'à ce qu'elle soit bien dorée. Déposez-la sur une grille ou une assiette et répétez l'opération jusqu'à épuisement de la pâte.

Remarques

Remarques 1Pour une version sans gluten, utilisez ma guide de conversion sans gluten.

Suggestion de présentation: You can serve vegan pancakes with liquid sweeteners like rice syrup, maple syrup, or agave syrup. Other tasty toppings are jam, fresh fruits, whipped coconut cream, or vegan yogurt.

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Alimentation

Servir: 1pancake (1/3 cup) | Calories: 156kcal | Glucides: 28g | Protéine: 3g | Graisse: 3g | Gras saturé: 1g | Sodium: 427mg | Potassium: 108mg | Fibre: 1g | Sucre: 10g | Vitamine A: 155IU | Vitamine C: 5mg | Calcium: 185mg | Fer à repasser: 1mg

Ingrédients et substitutions

• Farine tout usage – Wheat flour gives the best fluffy pancakes with this recipe. You cannot use almond flour, oat flour, or coconut flour to substitute for wheat flour in this recipe. If you want to use these healthy flour options, try my Crêpes végétaliennes à la farine d'amande, Crêpes végétaliennes à l'avoine, ou Crêpes végétaliennes à la farine de noix de coco. Other options for this recipe are whole-wheat flour or all-purpose gluten-free flour blends. For a gluten-free version, use my guide de conversion sans gluten. However, these options make the pancakes heavier and not as fluffy. You can also use spelt flour.
• La levure chimique or half the amount of baking soda. Watch out, If you are using baking soda, it can add a strong bitter aftertaste to the pancakes.
• Sugar – You can use coconut sugar or erythritol for a healthy vegan pancake option.
• Lait non laitier – For the buttermilk, you can use soy milk, coconut milk, oat milk, or almond milk. However, soy milk is higher in fat and provides the best pancake texture, similar to regular pancakes. Note that non-dairy milk must be at room temperature to create the best buttermilk texture.
• Acidic Ingredient – To curdle the vegan buttermilk, you can use apple cider vinegar or lemon juice.

How To Make Vegan Pancakes

The secret to making fluffy vegan pancakes is to combine the dry ingredients with vegan buttermilk and baking powder.

1. Vegan buttermilk is obtained when curdling non-dairy milk with an acidic ingredient. It usually takes only 10 minutes for the milk to curdle and thicken. This mixture, when in contact with baking powder, creates the fluffiest pancakes ever! Bonus, making your own vegan buttermilk takes only a few minutes and requires only 2 ingredients.

2. Then, combine all the dry ingredients in a large bowl: baking powder, flour, sugar.

3. The last step consists of bringing together the dry ingredients with the liquid ingredients. Pour the vegan buttermilk, vegetable oil, and vanilla extract into the dry ingredients.

4. Whisk and stir the ingredients together to avoid lumps and form a thick pancake batter.

The best way to cook pancakes is to use a non-stick pancake griddle or frying pan.

5. First, warm the skillet over medium heat. Then, oil the surface with vegetable oil or any oil like coconut oil or avocado oil. It’s also possible to use melted vegan butter, but since they are generally made with coconut oil or olive oil, you might as much use the base ingredient directly.

6. Finally, scoop out the pancake batter into the heated pan. I recommend scooping the pancake batter using a measuring cup to make pancakes of similar sizes. As a general rule, 1/3 cup of pancake batter gives you the ideal size.

7. Let the pancake cook for 2 to 3 minutes until bubbles form on its surface.

8. Flip the pancake to cook the other side for about one minute.

Vidéo étape par étape

Suggestions de service

The best way to serve this fluffy vegan pancake recipe is to add some healthy toppings like:

• Fruits frais – a handful of sliced bananas, blueberries, raspberries, or strawberries.
• Beurre de noix – add a drizzle of one of the following on top of your pancake stack: peanut butter, almond butter, or cashew butter.
• Édulcorants – the best are pure maple syrup, rice syrup, or agave syrup.
• Autres idées are vegan butter, chocolate chips, seeds, or nuts.
• Caramel : - Caramel aux dattes or Caramel au beurre de cacahuète.

Variations de crêpes

You can tweak this recipe by adding some add-ons to the pancake batter :

• Vegan chocolate chip – scoop out the batter into the pan and sprinkle some chocolate chip on top of the pancake.
• 1 / 2 tasse myrtilles – fresh or frozen, add them directly into the pancake batter. This option creates the most delicious vegan blueberry pancakes.
• En purée banane – you can replace the vegetable oil in this recipe with mashed bananas. It will give a light banana flavor to the pancakes and makes the recipe oil-free.

Plus de recettes de petit-déjeuner végétaliennes

You may also want to try one of the vegan recipes below for breakfast!

Crêpes végétaliennes à l'avoine

Scones végétaliens

Recette de gaufres végétaliennes

Crêpes végétaliennes