Kombucha Pancakes are vegan, soy free, nut free, dairy free, egg free & refined sugar-free but don’t worry they aren’t taste free!
Pancakes! I will admit that I am not a huge pancake fan, I go on about it in this post about potato pancakes if you are curious. But what I have recently discovered (in my journey of intuitive eating) is that I don’t like the sweetness that pancakes are often associated with. I don’t like a sweet dough nor the eggy-ness and I am not a huge fan of syrup on a pancake.
So what do I like about pancakes? Well after experimenting and coming up with these vegan kombucha pancakes, I discovered I like a denser pancake and I like adding savory toppings.
Kombucha Pancakes for the win!
These pancakes are quite light and have a tangy apple flavor because of the ingredients used in them. I swapped apple sauce for the eggs which changes the flavor profile and the way they sit in my stomach – no more block of dough. The kombucha helps to make these pancakes fluffy and dense at the same time, which to me is perfecto!
Since I use unsweetened apple sauce and there is no added sugar to these kombucha pancakes, well besides the sugar in the booth. So really, you can eat these with whatever topping you fancy! Sweet like a raspberry kombucha compote and yoghurt. Savory like some smashed avocado and a sprinkle of cayenne pepper. Or even plain! Say what? You bet. I love to eat these kombucha pancakes naked with a cup of joe. A great way to have an uncomplicated grab ‘n go brekkie.
I will batch cook the pancakes and freeze them in pairs in tin foil. During the winter I will pull out a pack and pop it on the radiator as I get ready. Once I am dressed, groomed and have a steaming cup of coffee in my hand, the pancakes are ready to be eaten. Could it be any easier?Print
Vegan Kombucha Pancakes are made with no added sugar. Perfect for both sweet and savoury toppings.
- 3/4 cup Apple sauce (unsweetened)
- 1/4 cup Kombucha
- 2 tbsp Avocado or light olive oil, plus extra for greasing pan
- 2 tsp Baking powder
- 1 cup Flour
- Mixing bowl
- Non-stick frying pan
- Whisk together all ingredients in a mixing bowl until combined.
- Heat up the pan. Add a thin layer of oil.
- Once the pan is hot (a good test is to be able to feel the heat by hovering your hand about half an inch over pan) add roughly 1/4 cup of pancake batter per pancake. Don’t overcrowd your pan.
- Turn heat to medium. Once bubbles start to appear or the bottom is golden brown, flip the pancake. Cook until the second side is golden brown and the pancake sounds hollow when given a slight tap.
- Continue until all the batter is used up.
- Serving Size: 1
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!