Vegan Russian Pancake

Cheese and chocolate cake rolled into one? The concept could have also come from us. So it’s no surprise that we adore Russian pancakes! It doesn’t matter if it’s with the Sunday cake or as a reward after the maths exam… a plucked cake must be present.

Ingredients

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plant-based milk (e.g., almond milk or soy milk)
1 tablespoon apple cider vinegar
1 tablespoon vegetable oil (plus more for cooking)

Instructions

In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the plant-based milk, apple cider vinegar, and vegetable oil. Let it sit for a minute or two to create a vegan buttermilk.
Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with vegetable oil.
Pour a small amount of the pancake batter onto the skillet, using about 1/4 cup of batter for each pancake. Tilt the skillet to spread the batter into a thin, round shape.
Cook the pancake for about 1-2 minutes on one side until bubbles form on the surface and the edges start to look dry.
Flip the pancake and cook for an additional 1-2 minutes on the other side until it’s lightly browned.
Repeat the process with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
Serve the Vegan Russian Pancakes warm with your favorite toppings, such as fresh berries, vegan yogurt, maple syrup, vegan chocolate spread, or savory fillings like vegan cheese, mushrooms, or spinach.