Why it works: Flour and sunflower work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 803 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Vegan Pancakes
Ingredients
Directions
Make the batter
Stir the flour, baking powder, salt and sugar together in a large bowl.
Beat the egg replacer together with the milk and vegetable oil until well combined.
Pour the liquid mixture into the flour mixture, stirring lightly until the flour mixture is just moistened (there should still be lumps).
Cook and serve
Pour batter into a hot pan or onto a hot griddle using a 1/3 cup measure.
Add a little oil to the pan if needed to prevent sticking.
Cook until the top is covered in bubbles and the edges look dry.
Flip the pancake once.
Cook the other side for 30 to 60 seconds.
Serve immediately, or keep warm in a 300°F oven.
Nutrition, whole recipe (rough)
What these numbers assume: 8 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Flour + sunflowertop 12% of all pairsSmell alikemoderateCooked together803 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + sunflowertop 16% of all pairsSmell alikemoderateCooked together304 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All-purpose flour
- Forms the main structure of the pancake as its starch and gluten set during cooking.
- Baking powder
- Releases gas in the batter, making the pancakes rise and become light and airy.
- Egg replacer
- Binds the batter and stands in for the structure and moisture an egg would normally provide.
- Non-dairy milk
- Hydrates the flour and gives the batter its liquid base and tender texture.
- Oil
- Adds fat for tenderness and helps keep the pancakes from sticking to the pan.
The step that matters
Stirring the batter lightly. Overmixing develops gluten in the flour, which makes pancakes tough and chewy. Stopping while lumps remain keeps them tender and light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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