These ubiquitous filled and folded pancakes are known by many names in Taiwan and are available with a variety of different fillings. Among the most common fillings in Taiwan are peanuts, sesame, adzuki bean paste and carrots. While these pancakes are sold at nearly every market in the country, they are almost invariably not vegan due to the use of egg in the pancake batter. Some vendors prepare small handheld pancakes, while others make larger pan sized pancakes that are then sliced into small rectangular sandwiches. Both have a satisfyingly spongy and bouncy texture. They are best when consumed fresh but can be taken home in an open plastic bag to be consumed later in the day. The desirably soft, chewy ‘QQ’ texture of what is essentially a pancake sandwich makes these a crowd favorite in Taiwan, and a treat we love to make at home.
Our recipe for Vegan Taiwanese Sesame Peanut Pancakes offers an indulgent egg-free version of these market-favorite snacks. With easily accessible ingredients and a covered non-stick pan, one can recreate these popular Taiwanese treats right at home. We tested our recipe with numerous substitutions and alterations before finally settling on the best recipe to produce that lovely, spongy and chewy ‘QQ’ texture that makes these so good. Filled with toasted and ground sesame and peanuts, and mixed with light brown sugar; these folded pancakes are one of our favorite sweet bites from Taiwan.
This Vegan Taiwanese Sesame Peanut Pancakes recipe is the sixth in our series of Taiwanese recipes that will be available exclusively to our newsletter subscribers. This recipe will be available in our December 31st newsletter. If you missed the previous newsletters, they will be included and linked to in our upcoming December 31st newsletter.
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