This vegan pannekoek (pancakes) recipe has a secret ingredient that gives it great flavour and a rich texture. The pancakes taste exactly like traditional South African pancakes but are dairy and egg-free. So what is the secret ingredient? Mung beans! At the moment I am borderline obsessed with how these magic lentils mimic eggs in certain recipes. I’ve tried other egg-free vegan pannekoek recipes, and they were just not the same. This recipe is not only a good vegan recipe, it is so good I would recommend it to anyone. The batter is much easier to work with. This version is an absolute joy and it is definitely worth getting your hands on the mung beans. I will be posting more recipes using these soon!
These pancakes are similar to English pancakes, crepes and Dutch pannenkoeken. However, I have formulated this recipe to give the thickness and consistency of South African pannekoek.
Pannekoek in South Africa
South African pannekoek are thin – much thinner than American pancakes. They are a little thicker than a crepe, and also contain baking powder, which traditional crepes don’t have.
Pannekoek on a rainy day is a common family tradition. It has to be actually raining, not just cold or overcast! Then it is time to make a big batch of batter, and start making pancakes. This often involved juggling multiple pans, and taking turns at the stove, while the family gathers in the kitchen, eating fresh pancakes as they are made. If you have more self-control, you can make a giant stack of these pancakes before sitting down for a treat.
They are also a traditional staple of church bazaars, school fairs, and other community events. You will often spot a little pannekoek stand outside a supermarket. A pannekoek, sprinkled with cinnamon sugar, and then rolled up, is very festival or street food friendly.
Key ingredients for vegan pannekoek
Ok, let’s first talk about the elephant in the room (bean in the batter?). The idea to use mung beans is from the US based egg replacer Just Egg, which is based on mung beans. This is not available in South Africa as far as I know, but why not go to the source? For this recipe, you want the yellow split mung beans. Look for these at an Asian grocer (I found them online). I have not tried these with the green bung beans. It may well work, but the colour will be a bit off. The yellow ones give a very egg like experience when blended.
The other ingredients are pretty standard. I replaced the milk with soy milk, but any plant milk will work. Most pancake recipes include a little vinegar. This is supposed to keep them from being rubbery. I think it probably also balances the flavour a bit.
Equipment
For this recipe, you will need a blender to blend the mung beans. You also need a good pan. My go to for this is a non-stick crepe pan (a crepe pan has a very shallow rim, making it easier to flip). This is not absolutely necessary, but it is nice. It is usually nice to have two pans on the go at a time, because it can take a while to bake a batch.
Tips
When making the batter, don’t add all the liquid at once. it is easier to get a lump free batter when the batter is thicker. Most recipes indicate that the batter should rest for about 30 minutes, although I have not found this to be necessary for this recipe. The final batter should be thin enough to easily coat the pan with a little tilting of the pan. Don’t be afraid to add a little water to the batter if it feels too thick. You want to very lightly oil the pan between pancakes. I use cooking spray, but you can keep an oiled paper towel handy, and give the pan a quick wipe. The lore says the first pancake will always flop, so don’t panic if it happens! The next one will work.
Serving pannekoek
The traditional way to serve pannekoek is to make a big stack on a plate, and then sprinkle the top one with cinnamon sugar, give it a little squeeze of lemon juice, and roll the pancake.
They can also be filled with savoury fillings, but I am definitely more of a sweet pannekoek person. Also, while other things like chocolate spreads, jam and sauces are great fillings, I feel that is more crepe territory.
Other South African recipes to try
Vegan buttermilk and oat rusks
Vegan pannekoek
Equipment
- crepe pan or other good shallow frying pan
Ingredients
- ½ cup dry mung beans
- 1 cup soy milk to blend with the mung beans
- 2 cup flour
- ¾ tsp salt
- 2 tsp baking powder
- 1¼ cup soy milk to thin the batter
- 2 tsp vinegar
- 1 tbsp coconut oil melted
- 2 tbsp sugar
- 2 cups water
Instructions
- Soak the mung beans for at least an hour, or overnight
- In a mixing bowl, add the flour, salt and baking powder.
- Blend the mung beans with the soy milk until smooth (There are two quantities of soy milk in the recipe – the first one is to blend with the mung beans)
- Add the blended mung beans to the flour, and whisk until the batter is lump free.
- Slowly add the rest of the soy milk (listed separately in the ingredient list)
- Add the sugar, vinegar, and melted coconut oil.
- Slowly add the water, whisking to mix.
- You can let the batter rest for 30 minutes at this point, but I don't find that it is necessary with this recipe.
- Heat a pan over medium heat. Spray with cooking spray, or wipe with some paper towel soaked in oil.
- Add a ladleful of batter to the pan, and tilt the pan to allow the batter to cover the entire pan with a thin layer. It should be a little thicker than a crepe. If the pancakes seem too thick, add a little more water to the batter.
- Put the finished pancakes on a plate and keep warm. Keep stacking pancakes until the batter is finished. You may find that the pancakes dissappear while you bake. If that happens, make the eater take a turn at the pan and have a few yourself
- Serve with cinnamon sugar and lemon wedges.
[…] you have mung beans left over, try this recipe for vegan South African […]