Pudla Redux: Sweet-Style!

July 2nd, 2013 - filed under: The Food » Recipes


This pudla is perfectly patriotic for the festivities on the 4th.

So a few months back I wrote about my love affair with pudla, that savory amazing high-protein gluten-free soy-free chickpea pancake that’s become the superstar of my breakfast repertoire. I love my pudla stuffed with veggies like mushrooms and spinach and onions, then topped with avocados and salsa. I adore a savory breakfast!

But, well, once in a while I really want something sweet. And so does wee mister Waits.


This short stack here? This was when I got the recipe perfect. And these were the best gluten-free “pancakes” I’ve ever eaten. Vegan butter and real maple syrup – simple perfection.

I love traditional pancakes but I can’t hang with such a carb-heavy, protein-light breakfast. It just doesn’t do it for me. So when I realized I could probably make a pancake-style “pudla” (we’ll use that term loosely), I was pretty excited.


It took a couple of tries to get it just right, but now I’ve nailed it and dang you guys – this recipe is fantastic! An absolute favorite for sure. You’ll need:

1/2 cup besan (chickpea flour – I use Bob’s Red Mill)
2 tablespoons real maple syrup
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
plant milk (rice, almond, etc), enough to make a pourable batter reminiscent of pancake batter


Cinnamon and nutmeg-spiced pudla topped with peaches flambéed in bourbon and maple syrup, with vegan whipped cream and a cinnamon sprinkle.

Mix up your pudla batter, add any spices you might like (cinnamon, pumpkin pie spice, fresh vanilla bean, whatever suits your fancy) then pour into an oiled skillet on a medium flame. Cook completely through (besan tastes nasty in the raw, so you gotta make sure it’s cooked through!) flipping to brown each side. Top with your favorite fruit or jam, maple syrup, powdered sugar, or whatever else you can imagine.

Eat. Marvel at the magnificence.



  • Rebecca

    This sounds utterly amazing! To buy chickpea flour in Oslo might cost me an arm and a leg but I think this pudlah is needed in my life, let alone my belly! X

  • http://coconutandberries.com/ coconutandberries

    I’ve got a real sweet tooth so I’d definitely go for these sweet pudla for a special breakfast :) Love the peach, maple, bourbon topping.

  • bohemianmatka

    Well, that’s it! I guess I’m going to have to make some of this delish this morning ASAP ;) Thanks for sharing these awesome recipe ideas!

  • Kathryn B.

    Holy Cow!!! Can you please come make me breakfast?!?

  • http://necessarystrangeness.wordpress.com/ Stefanie

    Oh my! Those peaches! Bourbon and fire and seasonal fruit? Yes, this is going to happen for me this weekend. Also, your sponsors look great in the side bar. I remember stopping by once when you had the BlogHer ads, and they were advertising a steak dinner; it was so wildly out of place. This is so much better!

  • KK PhD

    Get right out of town with your peaches flambéed in bourbon and maple syrup! This looks awesome. Glad to have a gluten-free pancake replacement.

  • Kelly Meurer

    oh you can bet your ass I’m going to make this all the time. THANK YOU.

  • http://www.sweetandsavoring.com/ Christy Milford

    Perfect! I was wondering yesterday what else I could make with my chickpea flour other than plain old skillet flatbread (though it is fantastic with fresh garlic & parsley in a yogurt tahini sauce + grilled veggies)- and I love that you turned it into breakfast pancakes!

  • http://vegmomof4.blogspot.com/ April

    I’m eager to try a sweet version. I had an unsuccessful first-attempt pudla and haven’t attempted to get back in the ring :(

  • Alanna

    Thanks for sharing this recipe, Sayward! I made the savory pudla many times after you posted the recipe, but always as a lunch or supper item. I will try this one for breakfast — soon!
    Also, love the element pillows that are advertised in the sidebar. I am the proud owner of a 1,000-piece periodic table puzzle, so stuff like that appeals to me. :)

  • lexie

    Bought chickpea flour today, making this tomorrow!

  • Jentle72

    Okay. You are a genius!!! I’ve made these twice so far and they are fantastic! They make me feel so good and satisfied…I don’t feel hungry for hours afterwards! Even my picky sister loved them, and of course the toddler DEVOURED them. (He especially loved the Mickey Mouse-with-a-chocolate-chip-face version. :-) ) Thank you for giving my family another vegan breakfast option. You’re the best!

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  • Lisa Follet

    oh my gosh…I had this for breakfast this morning and it was delicious! I topped it with a scoop of whipped coconut cream and some fresh blueberries. I’ve enjoyed the savory-style often, but sweet things really do make getting out of bed much more appealing. And it was very filling, too! Enjoy your break from blogging, but please don’t stay away for too long…I’ve been reading your blog for years and really enjoy it.

  • Emily

    Just watched your recording with Eco-Vegan Gal and I’m (as always) inspired by everything you you both talked about. That led me to jump to this post to get more protein at breakfast and give this recipe a whirl. Can’t wait to try these!

  • http://hcgveganchic.com hCGVeganChic

    Just made it for the first time! Cinnamon, ginger and cardamon! YUM! Made a blueberry coconut yogurt to go on top! Have to try the savory sometime!

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