Here’s a delicious egg-free pancake recipe with a mix of white and buckwheat flour, perfect for pairing with Nutella, whipped cream, and strawberries.
Ingredients:
For the pancakes:
100 g white flour
100 g buckwheat flour
400 ml milk (or plant-based milk like almond or oat milk)
1 tbsp sugar (brown sugar or honey works too)
1 pinch of salt
1 tbsp melted butter or oil
1/2 tsp baking powder
100 ml sparkling water (for lighter pancakes)
For the filling:
200 g Nutella or other chocolate spread
200 ml heavy cream (or coconut cream for a vegan option)
1 tbsp powdered sugar (optional)
200 g fresh strawberries
Instructions:
Prepare the batter:
In a large bowl, sift both flours together.
Add sugar, salt, and baking powder, then mix well.
Gradually pour in the milk while stirring constantly to create a smooth batter.
Mix in the melted butter or oil.
Lastly, gently stir in the sparkling water.
Let the batter rest for about 15 minutes.
Cook the pancakes:
Heat a non-stick pan and lightly grease it with butter or oil.
Pour a ladleful of batter into the pan and spread evenly.
Cook for about 1–2 minutes until bubbles form, then flip and cook for another minute.
Repeat until all the batter is used.
Prepare the filling:
Whip the heavy cream with powdered sugar until stiff peaks form.
Wash and slice the strawberries.
Assemble the pancakes:
Spread a layer of Nutella on a warm pancake.
Add a generous dollop of whipped cream.
Top with sliced strawberries.
Fold the pancake in half or roll it up.
Serving suggestion:
Sprinkle with powdered sugar or drizzle with melted chocolate if desired.