These pancakes are really awesome! With no eggs and no butter, completely dairy free!
Whenever I go to have brunch out with friends or family I seek for pancakes no matter what! Nowadays pancakes are an international breakfast classic, topped with maple syrup and fresh or cooked red fruits. Because you can’t have them on the go as you would do with a coffee or a croissant, I usually make then on Sunday when I can take my time. These pancakes are light and fluffy, really moist and no eggs or dairy in it. They are perfect for vegans or even for those who don’t like the taste of eggs.
I love to top them with any kind of homemade sauce that comes to my mind but if you wanna go for the classic one just use some maple syrup and fresh red fruits. My favorite one is pistachio sauce on top I simply make blending pistachios with agave syrup and any plant based milk, raspberries and white vegan chocolate chunks. Despite of that, feel free to unleash your creativity using any topping you want.
Let’s see how to prepare them:
To make 7-8 pancakes:
WHAT YOU NEED
- 250 ml almond milk
- 240g spelt flour
- 4 tbs agave syrup
- 1 tsp baking powder
- 1 1/2 Tbsp soy yoghurt or applesauce
- 1/4 tsp salt
- 1 Tbsp melted coconut oil
- 80 ml water
WHAT TO DO
In a medium bowl combine all the ingredients but water. Set aside and wait for 15 minutes. Now add water and mix well. Heat up a non-stick small pan on medium heat. Pour about 2-3 Tablespoons of the batter and let it cook until the edges are glossy and flip on the other side cooking until golden brown.
Make your stack adding pancakes on top of each other and pour some chocolate sauce together with maple or agave syrup. Add any fresh fruits you want and finally enjoy your mouth watering stack of pancakes! You can also prepare them in advance and keep stored in the freezer for around 2 months or even in the fridge in an airtight container for about 3-4 days.
Now grab a spoon and start preparing your owns! Share your photos tagging our page on Instagram! See you next week with an amazing recipe!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.
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