Get the Recipe: Vegan Crumpets (Homemade Recipe)
These vegan crumpets are just as good as the authentic English crumpet! Soft, chewy and spongy, with a distinctive 'buttery' flavor, they make an exceptional breakfast! You won't be able to tell that they are entirely dairy-free and eggless.
Ingredients
- 1 tbsp yeast
- 1 1/2 cups plant based milk
- 1 tbsp sugar
- 1 tsp salt
- 2 cups flour
- 1/2 tsp baking powder
- olive oil, to cook
Equipment
- Small mixing bowl
- Large mixing bowl
- Frying pan or skillet
- Crumpet rings or egg rings
Instructions
- Add the yeast to the plant based milk together with the sugar and salt. Stir together, cover and set aside for around 8-10 minutes, until the mixture starts to get foamy and bubbly.1 tbsp yeast, 1 1/2 cups plant based milk, 1 tbsp sugar, 1 tsp salt
- Mix together the flour and baking powder. When the yeast mixture is ready, add it to the dry ingredients and stir together using a rubber spatula for a couple of minutes. The batter should be sticky and thick, kind of like a thick pancake batter.2 cups flour, 1/2 tsp baking powder
- Cover and set aside to proof for around 30 minutes.
- Brush the surface of the frying pan and the inside of egg/crumpet rings with a little bit of vegan butter or olive oil. You can also use cooking spray.olive oil
- Allow the frying pan to heat up for a couple of minutes over a medium-high heat, then lower the heat to a medium. Place the egg/crumpet rings on the surface and pour the batter into the rings until around 3/4 of the way full (ensure not to fill to the top as the batter will rise a good amount).
- Cook for around 5-7 minutes, until bubbles start to form and pop on the surface. Then, either lift up the rings or use a knife to separate them from the crumpets.
- Flip, and cook for around 30 seconds more. The crumpets are now ready to serve! Eat immediately, or store in the fridge in an airtight container for up to 5 days.
Video
Notes
Yeast: You can use instant yeast for this recipe. If you do so, simply skip the proofing stage.
Proofing time: You can proof the batter for 20 minutes, but going up to half an hour will ensure the most rise and fluffiness for the crumpets.
Equipment: To cook the crumpets, you will need a good quality non-stick pan and either crumpet rings or egg rings. I used silicone egg rings to prevent sticking and make
To freeze: Simply transfer the cooked crumpets to a freezer-friendly bag and keep frozen for up to 2 months. Reheat in the toaster or in the microwave from frozen.
Calories: 85kcal, Carbohydrates: 17g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 235mg, Potassium: 42mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg