Kicked off the new year by making vegan Pönnukökur or Icelandic pancakes. Icelandic pancakes bring me such great memories of visits with my grandparents. They would visit us a couple times a year (we live in different provinces) and with every visit grandma would make batches of pancakes for my brother and I. She would even pack her pan and bring it with her until one visit, after a trip to Iceland, they gifted us with a pan of our own. We’d load them up with sugar or cool whip and eat them nearly as quickly as they were made.
I’ve made a couple batches of these over the past few years and they always remind me of these visits. We had planned on making a trip to visit them this past fall but unfortunately with everything that was put on hold.
Looking to start off some new family traditions I thought this recipe would be a great New Year’s Day treat so I veganized my grandma’s recipe. The stack does take some time to make but we snacked on them throughout the day – Felix loved them! Matthew prefers his without the added sugar filling so Felix shared his. Very exciting for me because it meant I didn’t have to share mine haha!
My grandma’s recipe never specified the amount of milk she used as she looks more for specific a consistency. The batter needs to be quite thin to spread easily on the hot pan, in a quick motion, to get a nice even layer. It takes some practice so the first pancakes for me always turn a little thicker than ideal which makes them great chef tasters.
Looking forward to making these more and more!
Vegan Pönnukökur – Icelandic Pancakes
- Stand Mixer, Hand Mixer or Whisk
- 3.5 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 6 tbsp aquafaba (egg replacement)
- 4.5 cups oat milk
- 1/4 cup melted vegan butter
- 1 tsp vanilla
- Mix together dry ingredients (flour, sugar, baking powder, baking soda)
- Add in the wet ingredients (aquafaba, oat milk, melted vegan butter and vanilla) and mix well with hand or stand mixer. You want the batter to be quite thin and runny.
- Melt a small amount of vegan butter onto crepe pan.
- Pour a thin layer of batter onto the pan and cook on medium high heat flipping when bubbles stop forming. Cook opposite side until slightly browned (roughly 1 minute).
If you end up making these doughnuts tag me on Instagram, I’d love to see them!