Vegan German Pancake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A puffy, golden German pancake made vegan with aquafaba instead of eggs. Crispy at the edges with a tender center, it's a satisfying breakfast dish that pairs well with sweet toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup aquafaba (liquid from canned chickpeas – 120mL)
- 3/4 cup unsweetened plant milk (almond, soy, or oat – 180mL)
- 1 teaspoon vanilla extract (5mL)
- 2 tablespoons brown sugar (25g)
- 1/4 teaspoon fine sea salt (1.5g)
- 1 1/4 cup all-purpose flour (150g)
- 1/2 teaspoon baking powder (1g)
- 2 tablespoons vegan butter (for the pan – 30mL)
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 586mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 432mg
- Calcium
- 206mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.