Recipe of Tomatenpesto Vegan

A+ Vegan Pancakes

Diese zutaten hat man meistens sowieso zu hause und kann dann auch mal.

Recipe Summary A+ Vegan Pancakes

Packed with all you need in a breakfast. You can freeze them and reheat in a toaster. YUM!

Ingredients | Tomatenpesto Vegan

2 cups spelt flour

2 cups oat flour

2 tablespoons baking powder

¼ cup ground flaxseed meal

½ teaspoon salt

3 ½ cups low-fat vanilla soy milk

¼ cup applesauce

2 tablespoons agave nectar

1 ½ tablespoons vanilla extract

2 cups blueberries

Directions

Whisk spelt flour, oat flour, baking powder, flaxseed meal, and salt together in a large mixing bowl.

Stir soy milk, applesauce, agave nectar, and vanilla extract together in a separate bowl.

Form a well in the center of the flour mixture and pour soy milk mixture into the well. Stir until the ingredients are just moistened; set aside for 15 minutes.

Lightly oil and heat a griddle to medium heat.

Spoon batter onto hot griddle, sprinkle blueberries onto wet batter, and cook until bubbles form, 2 to 3 minutes. Flip and continue cooking until golden brown on both sides, about 3 minutes more.

Info | Tomatenpesto Vegan

prep: 10 mins cook: 10 mins additional: 15 mins total: 35 mins Servings: 7 Yield: 7 pancakes

TAG : A+ Vegan Pancakes

Breakfast and Brunch, Pancake Recipes, Whole Grain Pancake Recipes,