Vegan Stracciatella Pancakes
I would describe my sister and me as sophisticated and professional breakfast experts. Hardly a weekend goes by when we don't set up a big table with fresh bread rolls, spreads, fruits, veggies, and freshly squeezed juices. For us, it's the perfect time to eat and test new products from the supermarket, cook new recipes, and try for the 399271st time to finally buy only as much food as we really need (we're not there yet, but we keep trying). But over time, we got stuck to our routines: the same banana pancakes, spreads, and juices again and again. It was time to switch things up a bit!
So I worked on a new pancake recipe that also takes us back to our childhood. When we were little, we loved eating stracciatella yogurt – so why not combine these two things? And who would have thought that this combination tastes so delightful and is pretty easy done? To make the pancakes extra fluffy, to get the typical stracciatella taste and to also add a sourish note, we used the plant-based Stracciatella Lughurt from LUVE. Like all LUVE products it's made from local lupines and supports regional agriculture. It's also lactose-, soy- and GMO-free and comes without any artificial colors or flavor enhancers. But best of all, it tastes like the stracciatella yogurt we remember from our childhood, so having a package in the fridge to eat by the spoonful is standard for us now. You can find LUVE products in Germany at EDEKA, real, Kaufland, in some REWE regions, or at online delivery services like “Vantastic-Foods“ or “Kokku“.
The pancakes are quickly made and are super thick and fluffy at the end. If you prefer the batter to be a bit more liquidy, add some plant-based milk. The remaining ingredients are thrown together quickly and you can get them in any supermarket. We served our pancakes with vegan whipped cream and fresh fruits, but maple syrup, agave syrup, ice cream, or chocolate sauce will fit just as well.
Vegan Stracciatella Pancakes
For the pancakes:
- 300 g (2.5 cups) wheat flour type 405
- 8 g (2 tsp) baking powder
- 50 g (0.25 cup) cane sugar
- 1 pinch salt
- 200 ml (1 cup) plant-based milk
- 180 g (0.75 cup) plant-based stracciatella yogurt (e.g. from LUVE)
- 50 g (2 oz) dark chocolate shavings
- vegetable oil for frying
For the topping:
- 200 ml (1 cup) vegan whippable cream
- 8 g (1 tsp) cream stiffener
- 8 g (1 tsp) vanilla sugar
- dark chocolate shavings
- fresh fruits
Mix flour, baking powder, cane sugar, and a pinch of salt in a bowl. Add plant-based milk and plant-based stracciatella yogurt and stir to combine. Gently fold in the chocolate shavings and let the dough rest for approx. 10 minutes.
Heat some vegetable oil in a small frying pan and fry the pancakes from both sides over low heat until browned.
Tip: The pancakes will become thick and fluffy in the end. However, to make sure they are cooked through, it's better to fry them over medium-low heat until you can see small air bubbles on the surface before flipping them. Test your first pancake to see if it's cooked through so you can adjust the temperature and timing if necessary.
- Whip the vegan heavy cream with cream stiffener and vanilla sugar. Serve pancakes with vegan whipped cream, chocolate shavings, and fresh fruits.