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Vegan & Allergy-Friendly Breakfast – Villa Perazzini
A breakfast for everyone. Perfect for vegans, guests with food intolerances, or anyone who loves light and tasty food.
✨ Homemade dairy- and egg-free cakes
🥞 100% plant-based pancakes, waffles and crêpes
🥑 Savoury options: hummus, vegetables, gluten-free bread and focaccia, plant-based alternatives
🍓 Fresh seasonal fruit
☕ Plant-based drinks, coffee, tea and herbal teas
Fresh, carefully prepared and delicious. The perfect way to start your seaside day in total relaxation.
⚠️ Please inform us of any intolerances or dietary preferences upon arrival.
👉Vegan Pancakes Recipe:
Ingredients
240 g oat flour
300 ml plant-based milk (soy, almond, oat)
2 g baking soda
a pinch of salt
a little oil (for greasing the pan)
Instructions
In a bowl, combine the dry ingredients and a pinch of salt. If you like, you can add a teaspoon of ground cinnamon to make your pancakes more flavorful. Mix well with a whisk.
Gradually add the plant milk while whisking until you get a smooth batter with the right consistency – not too runny, not too thick.
The batter is ready.
Heat a small non-stick pan over medium heat. Add a tiny bit of butter or a drop of oil to grease the pan (this is only needed before you start, not for each pancake; be careful not to add too much, or it will burn and leave a bad smell).
Pour a ladle of batter into the center of the pan. Cook for about 1 minute. When small bubbles appear on the surface, flip the pancake with a spatula and cook the other side. Adjust the heat so they don’t burn; they should be lightly golden in a few minutes.
Remove the pancakes with a spatula and place them on a flat plate. Do not stack them immediately; it’s better to spread them out and stack only once fully cooled.
