Vegan Oven Pancakes with Hazelnut Milk

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

batter

• 120 ml hazelnut milk
• 30 g all-purpose flour
• 2 tsp granulated sugar
• 1/4 tsp baking powder
• 1 pinch ground vanilla
• 1 pinch salt
• 1 tsp vegan butter

Contains: gluten, nuts

How to make it

1. Preheat your oven to 200°C and place your skillet or baking dish inside while it heats. Let the pan get really hot for about 10 minutes.
2. While the pan heats, whisk together the hazelnut milk, flour, sugar, baking powder, ground vanilla, and a pinch of salt in a bowl or blender. Leave out the butter for now. This creates a thin batter.
3. Once your pan is hot, carefully add 1 teaspoon of butter to each one. For a larger dish, use enough butter to coat the entire surface. The butter will sizzle beautifully.
4. As soon as the butter melts across the entire surface, pour the batter into the center. The batter will immediately react with the hot butter and pan, creating raised edges that will turn wonderfully crispy.
5. Bake the pancakes for 35-40 minutes. Keep them at 200°C for the first 20 minutes, then reduce to 160°C for the remaining time. The pancake will puff up during baking, though the center will fall afterward.
6. Test the pancakes with a toothpick — when the batter no longer sticks, it's time for breakfast!

Nutrition