Moist vegan pancakes

Ingredients for 2 servings:

• 2 cups spelt flour type 630
• 2 tsp baking powder
• 1 packet of vanilla sugar
• 3 tbsp raw cane sugar
• 1 pinch of turmeric
• 1 Msp. Kala Namak
• 1 cup almond milk (almond drink) (Provamel)
• 1 cup applesauce
• 1 shot of seltzer
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Pancakes without eggs and with plant milk

Mix all the dry ingredients. Then add the remaining ingredients and use a hand mixer to create a smooth batter. You can adjust the amount of sugar depending on whether you are using sweetened or unsweetened almond milk. This batter makes enough for 4 moist and fluffy pancakes. Cook the pancakes in a little heated vegetable oil over medium heat and flip them with a spatula as soon as the batter is no longer runny. Don’t skimp on the oil; this way the pancakes will be nice and crispy. Delicious with maple syrup, rice syrup, vegan hazelnut spread, or homemade cinnamon syrup. Melt some cinnamon sugar with a little water in a saucepan. Almond milk can be replaced with any other plant-based milk. Wheat flour, for example, can also be used instead of spelt flour.