Vegan pancakes

Ingredients for 2 servings:

• 200 g wheat flour
• 1 tbsp, heaped soy flour
• 1 tsp, heaped baking powder
• 50 ml mineral water
• e.g. soy milk (soy drink)
• 1 tbsp agave syrup

Instructions

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

vegan, super fluffy and easy

Mix the flour with the baking powder, then add the agave syrup, soy flour, and mineral water. Now mix well with either still water or plant-based milk. If using plant-based milk, you may need to reduce the amount of agave syrup, as the pancakes will otherwise be very sweet. Add enough liquid until the batter is thick, so that the pancakes expand a little in the pan but still hold their shape. Let the batter stand for 2 minutes and stir thoroughly again. Heat a non-stick pan until very hot and place small circles in the pan. As soon as the batter is cooked around the edges of the pancakes, turn them over immediately; the center should still be liquid. It is also important not to put any pressure on the pancakes at this point, so that they can become fluffy in the center. Let the pancakes brown slightly on the other side and then lift them onto a plate. Repeat the process with the remaining batter. The pancakes are best served with fresh fruit, cinnamon, peanut butter, or syrup.