Enjoy our vegan pancakes this National Pancake day or serve any day of the week to bring a bit of weekend nostalgia to your morning!
Ingredients (serves 2)
Batter: Flexibility Wholefood Powder 1 tbsp Extra virgin olive oil (EVOO), light 2 tbsp Green stevia 1 tsp Baking powder 1 tsp Baking soda ½ tsp Milk (plant base or conventional) 1 cup Almond meal ½ cup Spelt flour ½ cup Cinnamon ½ tsp Sea salt ¼ tsp
Garnish: Mint Edible flowers Maple syrup Chopped nuts Strawberries Yogurt Blueberries
1 Mix together the almond meal and spelt flour along with the baking powder, Flexibility Wholefood Powder, stevia, cinnamon and salt.
2 Into the centre, add the milk and half the EVOO.
3 In a pan over a medium heat, add the remaining EVOO. 4 Pour half the batter into the pan and allow to cook for 2-3 minutes before carefully flipping.
5 Cook on the other side for a minute and then remove to a plate.
6 Repeat for the second pancake and stack on top of the other.
7 Pour over maple syrup, add fruit and serve with a dollop of yogurt, nuts, mint and edible flowers (optional).