in Dessert Recipes

Pancakes with blueberries

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Ingredients for 2 servings:

  • 200 g spelt flour type 630
  • 2 tsp baking powder
  • 1 pinch of salt
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 dashes lime juice
  • 2 tbsp applesauce
  • 160 ml plant milk (plant drink)
  • 80 g soy yogurt (yogurt alternative)
  • 1 pinch(s) vanilla powder
  • 1 pinch(s) cinnamon powder
  • e.g. blueberries
  • Oil for frying
  • Powdered sugar or maple syrup for serving

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, lactose-free

Mix all ingredients thoroughly with a whisk and then let the batter thicken for a few minutes. Heat a nonstick pan with a little oil and fry the pancakes on both sides over medium heat. Serve hot. Finished pancakes can be kept warm in the oven at around 50°C. If desired, you can sprinkle the pancakes with powdered sugar or drizzle with maple syrup before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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