Dairy-Free Turos Palacsinta (Hungarian Cheese Pancakes)
Discover the delightful flavors of Hungary with this Dairy-Free Túrós Palacsinta (Hungarian Cheese Pancakes) recipe—a modern twist on a classic dessert that’s entirely plant-based. Thin, golden crepes made with a blend of almond milk and sparkling water are filled with a luscious, dairy-free mixture of plant-based cream cheese, coconut cream, and a hint of zesty lemon. The flaxseed "egg" ensures a tender, pliable batter, while the optional dusting of powdered sugar adds an elegant, sweet finish. Perfect as a dessert or indulgent snack, these vegan Hungarian pancakes are rich in tradition yet crafted with modern dietary needs in mind. Whether served warm or at room temperature, this dairy-free treat is sure to impress!
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Ingredients
- 200 grams All-purpose flour
- 375 ml Unsweetened almond milk (or other non-dairy milk)
- 125 ml Sparkling water
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water (for flaxseed egg)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 200 grams Unsweetened plant-based cream cheese
- 50 ml Coconut cream
- 1 teaspoon Lemon zest
- 2 tablespoons Cane sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar (optional, for garnish)
Directions
Step 1
In a small bowl, combine the ground flaxseed and 2 tablespoons of water to create a flax egg. Let it sit for 5 minutes until it thickens.
Step 2
In a large mixing bowl, sift the all-purpose flour. Add in the almond milk, sparkling water, flax egg, vegetable oil, and salt. Whisk until you have a smooth, lump-free batter. Let it rest for 10 minutes.
Step 3
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with additional vegetable oil if needed.
Step 4
Pour a small ladle of batter (around 1/4 cup) into the pan and swirl to evenly coat the bottom. Cook for about 1-2 minutes or until the edges lift easily and the bottom is lightly golden. Flip and cook the other side for another 30 seconds. Repeat with the remaining batter, stacking the finished crepes on a plate.
Step 5
In a separate bowl, prepare the filling by combining the plant-based cream cheese, coconut cream, lemon zest, cane sugar, and vanilla extract. Mix until smooth and creamy. Taste and adjust sweetness if desired.
Step 6
To assemble, place a crepe on a flat surface. Spread 1-2 tablespoons of the filling evenly over the crepe. Roll it up tightly and transfer to a serving plate. Repeat with the remaining crepes and filling.
Step 7
Optional: Dust the finished pancakes with powdered sugar before serving.
Step 8
Serve warm or at room temperature as a delicious dessert or snack.
Nutrition Facts
| Serving size | (1062.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1823.2 |
| Total Fat 83.2g | 0% |
| Saturated Fat 25.4g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2280.8mg | 0% |
| Total Carbohydrate 230.0g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 59.4g | |
| Protein 37.6g | 0% |
| Vitamin D 158.5IU | 0% |
| Calcium 838.0mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 726.2mg | 0% |
Source of Calories