Winter is the perfect time of the year for sweet and nourishing dishes as pancakes. They are really easy to make and you do not need a bunch of ingredients. You can eat them both for breakfast, as a snack or a delicious treat.
For about 10 small pancakes you need:
- 125g wholemeal flour
- 1 tbs ground flaxseeds
- 1 tbs coconut oil
- 250ml plant-based milk (I used rice milk)
- 1 tsp cider vinegar
- 1 tsp xylitol (I used Xucker, you can use the same amount of sugar instead)
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 pinch of salt
Mix the ground flaxseed with 2 1/2 tablespoons of water and let sit for about 5-10 minutes.
Next, mix the rice milk and cider vinegar with melted coconut oil and whisk the flaxseeds in it.
Now combine all dry ingredients in a large bowl and slowly add the wet ingredients. Do not worry about lumps just make it as smooth as you wish.
Heat vegetable oil in a mid-sized pan and pour half a soup ladle dough into the center of the pan. A small amount is already sufficient as it runs wider. Heat the pancake until you see small bubbles in its middle than it’s time or a gentle turn. Try not to break it. The second side needs about 1-2 minutes then you are ready to continue with the next one.
I prepared mine in a tower drizzled with agave sweets and covered by self-made banana ice cream.
One pancake tower (10 pieces) has the following nutritional values: 753kcal, 25g fat, 106g carbohydrates, 10g sugar, 18g protein, 18g fiber and 38% of the daily dose of calcium.
What a perfect treat!
Vegan Around the World 