Vegan pancakes with chocolate cream and berries
This recipe is prepared with:
Ingredients
1 pinch salt
4 Tbsp coconut oil
300 ml almond milk
3 Tbsp agave nectar
2 tsp apple cider vinegar
200 g spelt flour, type 630
2 Tbsp cornflour
2 tsp baking powder
For the chocolate cream
300 g soy yogurt, or almond yogurt
1 tsp coconut oil, liquid
1 tsp vanilla extract
2 tsp unsweetened cocoa powder
For topping
berries
banana, sliced
nuts, (optional)
Instructions
STEP 1/7
For the pancakes, mix all the dry ingredients together.
STEP 2/7
Slowly melt coconut oil until it is liquid.
STEP 3/7
Stir together all the liquid ingredients with the dry ingredients with Braun's MultiQuick 7 double beater attachment until a liquid batter is formed.
STEP 4/7
Heat a coated pan and add about 2 tbsp of batter to the pan per pancake, spreading it into a round shape with the help of the spoon.
STEP 5/7
Cook the pancakes over medium heat for about 30 seconds on each side and gently turn them over. Keep the ready pancakes warm in the oven while cooking.
STEP 6/7
For the chocolate cream, stir together all the ingredients with the double beater attachment.
STEP 7/7
Drizzle chocolate cream on the pancakes and serve with berries, nuts, or banana slices as desired.
This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).
Vegan pancakes with chocolate cream and berries
Ingredients
1 pinch salt
4 Tbsp coconut oil
300 ml almond milk
3 Tbsp agave nectar
2 tsp apple cider vinegar
200 g spelt flour, type 630
2 Tbsp cornflour
2 tsp baking powder
For the chocolate cream
300 g soy yogurt, or almond yogurt
1 tsp coconut oil, liquid
1 tsp vanilla extract
2 tsp unsweetened cocoa powder
For topping
berries
banana, sliced
nuts, (optional)
Instructions
STEP 1/7
For the pancakes, mix all the dry ingredients together.
STEP 2/7
Slowly melt coconut oil until it is liquid.
STEP 3/7
Stir together all the liquid ingredients with the dry ingredients with Braun's MultiQuick 7 double beater attachment until a liquid batter is formed.
STEP 4/7
Heat a coated pan and add about 2 tbsp of batter to the pan per pancake, spreading it into a round shape with the help of the spoon.
STEP 5/7
Cook the pancakes over medium heat for about 30 seconds on each side and gently turn them over. Keep the ready pancakes warm in the oven while cooking.
STEP 6/7
For the chocolate cream, stir together all the ingredients with the double beater attachment.
STEP 7/7
Drizzle chocolate cream on the pancakes and serve with berries, nuts, or banana slices as desired.