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Vegan Pancakes with cinnamon and nutmeg

Yes, pancakes can be vegan!
  • 30 minutes
  • Prep Time
     
    20 minutes
  • Servings
     
    2
recipe image Vegan Pancakes with cinnamon and nutmeg

Ingredients
 

Pancakes
  • 150g self raising flour
  • 30g golden caster sugar
  • 1 teaspoon cinnamon
  • 20 g Flora Plant unsalted Plus 30g extra for frying
  • pinch of freshly grated nutmeg
  • 1 teaspoon baking powder
  • 150 millilitres almond milk
Topping
  • 100 mls Elmlea Plant Double
  • 20 g icing sugar
  • Fruits of your choice plus toasted almonds and Maple syrup to drizzle
Energy (kcal)61 kcal
Energy (kJ)256 kJ
Protein (g)0.4 g
Carbohydrate incl. fibre (g)13.8 g
Carbohydrate excl. fibre (g)13.1 g
Sugar (g)12.1 g
Fibre (g)0.7 g
Fat (g)0.9 g
Saturated fat (g)0.1 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)221 mg
Salt (g)0.55 g
Vitamin A (IU)3 IU
Vitamin C (mg)0.0 mg
Calcium (mg)180 mg
Iron (mg)0.35 mg
Potassium (mg)5 mg

Instructions

  1. Place the flour, sugar, baking powder and spices into a bowl and mix together.
  2. Add the milk and the melted 20g of Flora Plant and whisk until smooth.
  3. Heat a non stick pan and add a small knob of plant butter. Pour a small ladle full of batter into the pan and spread to into a 10cms diameter circle. Cook until bubbles appear on the surface and carefully flip over and cook the other side until pale golden brown. Continue to cook further pancakes
  4. Whip Elmlea Plant Double and icing sugar to soft peaks.
  5. Then serve your pancakes with the fruits of yours choice topping with Elmlea Plant Double, toasted almonds and a generous drizzle of maple syrup.
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