The Fluffiest Vegan Pancakes
30 min
Vegan
5746
For 2 Portions
150 ml
almond milk
100 g
blueberry, fresh
100 g
raspberry, fresh
60 g
almond yogurt
20 g
chia seed
1/2
banana
100 g
spelt flour
3 tbsp
maple syrup
2 tbsp
coconut oil
1 tbsp
cornstarch
1 tsp
baking powder
1 tsp
apple cider vinegar
salt
1. All set?
2. Wash raspberries and put in a pot along with maple syrup. Bring to a boil and allow it to boil down for 10 min at low heat.
3. In the meantime, prepare the batter for the pancakes. Mix all the dry ingredients together.