Vegan & Allergy-Friendly Breakfast

 

Vegan and Allergy-Friendly Breakfast at Villa Perazzini

Our breakfast is designed to satisfy every taste, including those following a vegan diet or with food intolerances. Every morning, we prepare a selection of fresh, genuine delights without compromising on flavor.

You will find:

• Homemade sweets: muffins, donuts, cakes, and cookies made without eggs, milk, or dairy – light but irresistible.

• Crepes, waffles, and pancakes made with plant-based ingredients, soft and delicious, perfect with jams, maple syrup, or fresh fruit.

• Savory options: hummus, grilled vegetables, gluten-free bread and focaccia, plant-based cheeses, and protein alternatives for those who enjoy a savory start to the day.

• Fresh seasonal fruit and natural smoothies for a boost of vitamins and energy.

• Plant-based beverages: soy, oat, or almond milk, tea, coffee, and herbal infusions to suit every preference.

Every item is carefully selected to ensure lightness and flavor, helping you start the day healthy and happy. Whether you are vegan, lactose- or gluten-intolerant, or simply curious to try new delights, our breakfast will make you feel pampered and ready to enjoy the Romagna Riviera.

⚠️ Important: please always inform the kitchen of any intolerances or dietary preferences upon arrival so we can prepare everything perfectly for you

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

1. 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.

2. Gradually add the plant milk while whisking until you get a smooth batter with the right consistency – not too runny, not too thick.

3. The batter is ready.

4. 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).

5. 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.

6. 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.