Vegan Eierkuchen

Fluffy, golden, and completely plant-based, Vegan Eierkuchen is a delightful twist on the traditional German pancake. Made with wholesome ingredients like ripe banana, non-dairy milk, and a touch of apple cider vinegar for that perfect rise, these dairy-free pancakes are light, airy, and utterly delicious. The batter comes together in just minutes, blending pantry staples like all-purpose flour, baking powder, and vanilla extract for a smooth, lump-free consistency. Cooked to perfection in a non-stick pan with a hint of vegan butter, these pancakes are ideal for serving warm with your choice of toppings—think maple syrup, fresh berries, or a dollop of dairy-free yogurt. Whether you’re vegan or simply in the mood for a healthier breakfast option, this recipe is sure to become a brunch favorite!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 2 tablespoons granulated sugar
• 300 milliliters non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1 large (ripe) banana
• 1 tablespoon vegan butter

Directions

Step 1

In a medium-sized mixing bowl, combine flour, baking powder, salt, and sugar. Stir to blend the dry ingredients.

Step 2

In a separate large bowl, mash the ripe banana until smooth. Add the non-dairy milk, apple cider vinegar, vanilla extract, and vegetable oil, whisking until well combined.

Step 3

Gradually add the dry ingredients into the wet mixture, whisking to form a smooth batter. Ensure there are no lumps present.

Step 4

Allow the batter to rest for about 5 minutes. This helps the ingredients to fully combine and results in fluffier pancakes.

Step 5

Heat a non-stick frying pan over medium heat. Add a small amount of vegan butter to grease the pan lightly.

Step 6

Pour approximately 1/4 cup of batter into the pan for each pancake. Cook until bubbles begin to form on the surface and the edges appear set, which should take about 2-3 minutes.

Step 7

Carefully flip the pancake and cook on the other side for another 1-2 minutes, until golden brown and cooked through.

Step 8

Remove the cooked pancake from the pan and keep warm. Repeat the cooking process with the remaining batter, adding more vegan butter to the pan as needed.

Step 9

Serve the vegan eierkuchen warm with your favorite toppings such as maple syrup, fresh fruit, or dairy-free yogurt.

Nutrition Facts

Serving size	(793.7g)

Amount per serving	% Daily Value*
Calories	1577.4

Total Fat 44.1g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 18.2g
Cholesterol 0mg	0%
Sodium 2337.0mg	0%
Total Carbohydrate 261.3g	0%
Dietary Fiber 9.4g	0%
Total Sugars 55.4g
Protein 30.4g	0%

Vitamin D 123.8IU	0%
Calcium 528.2mg	0%
Iron 12.7mg	0%
Potassium 907.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 7.8%

Carbs: 66.8%