Vegan Greek Pancakes with Strawberry Jam and Granola
A delicious dairy-free pancake recipe perfect for fasting periods or vegan diets, topped with strawberry jam and crunchy granola.
- Prep20 min
- Cook15 min
- DifficultyEasy
- Servings4
These vegan pancakes are light, fluffy, and wonderfully satisfying. Made without any dairy products, they are ideal for Lent or any time you want a plant-based breakfast.
Serve them layered with strawberry jam and granola for a delightful combination of sweet and crunchy textures. A sprig of fresh mint adds a refreshing finish.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a bowl, combine the water, sugar, vegetable oil, vanilla, and salt. Whisk until the sugar dissolves.
- In a separate bowl, mix together the flour and baking powder.
- Pour the dry ingredients into the wet mixture and whisk until you have a smooth, lump-free batter.
- Cover the bowl with plastic wrap and let it rest for 5-10 minutes. This helps the batter thicken slightly.
- Place a non-stick skillet over low heat and let it warm up.
- Add a little vegetable oil to the skillet, then wipe it off with a paper towel to leave only a thin film.
- Drop 3 tablespoons of batter onto the skillet, spacing them apart. Cook for 1-2 minutes per side, until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter.
- To serve, layer the pancakes, spreading each with strawberry jam and sprinkling with granola. Stack three pancakes per serving.
- Garnish with fresh mint leaves and serve immediately.
💡 Tips
- For extra fluffy pancakes, let the batter rest a bit longer, up to 15 minutes.
- You can use any jam you prefer; apricot or raspberry work beautifully too.
- If your pancakes are browning too quickly, lower the heat.
Inspired by a recipe from Άκης Πετρετζίκης