Vegan Pancakes for President!
I have to admit that lately I’ve been rather lazy to do some lavish breakfasting in the morning. For me, the first meal a day is called “breakfast”, but quite often this happens right in the afternoon. Especially when I’m on intermittent fasting, that’s quite common. However, the later I eat breakfast and the more likely I have guests, the greater are my efforts to make something really delicious. That’s why I decided to make these vegan and gluten-free pancakes without added sugars. A guaranteed culinary delight – you’ll love them! 🙂
- 200 g soy yogurt
- 2 figs
- 100 g blackberries
- some fresh mint
- Add the oatmeal to your blender and blend it at the highest level. This usually works with any blender and you don’t need a flour mill for this!
- Mix the oatmeal with the flaxseed, baking powder, xylitol, cocoa, cinnamon, salt, applesauce, water and almond milk in a bowl to a dough.
- Heat a shallow pan with the coconut oil and place it on medium heat.
- Put about 1/2 of a large scoop of your dough in the pan per pancake. In a large pan fit about 2 pancakes. Don’t slew! Fry each pancake for about 3 minutes per side!
- Stack the finished pancakes on a plate, garnish with the soy yogurt, figs, blackberries and mint and – most important – enjoy them warm to the fullest! 😉
You can vary the pancakes in all possible ways. The carbonated water makes them really fluffy. You can also mince some mint and add to the dough to refine. Sometimes I also rub some lime or lemon zest over it. The pancakes are full of fiber and important vitamins. In addition, thanks to the figs, they are perfect for your acid-base balance. Together with blackberries, figs are an absolute local superfood and with their concentrated load of vitamins, trace elements, antioxidants and fiber they dwarf açaí & Co. Yesterday, an endorphin boost completely overtook me as I saw some figs in my supermarket – my absolute favorite fruit! Rosa in the seventh heaven! 🙂
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