Hello lovelies!
Today, I invented these lovely vegan wholewheat pancakes. I topped them with a super easy raspberry sauce.
I used frozen raspberries, added 1 sachet of vanilla cane sugar & 2 tablespoons of water. Heated it on medium-heat & after 5 minutes your lovely sauce is ready to pour on top of each pancake! Super filling are these lovely wholewheat pancakes. I ate 2 & they really fill you up! I didn’t use any sugar nor oil the pancake batter! Ooh yes!
Recipe: For 6 thicker medium pancakes
Ingredients:
For the pancakes:
1 cup (155 gr) of wholewheat flour
1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, mix & leave to stand for 10 minutes until thickened)
250 ml unsweetened soy milk
For the sauce:
260 gr (2 cups + 1/4 cup) frozen raspberries
2 tablespoons of water
1 sachet (8 gr) organic vanilla cane sugar
Method:
- Take medium bowl & add wholewheat flour. Add flax egg & mix with a whisk. Now, pour soy milk onto the mix & mix in. Your batter is now ready & will be thicker!
- Place frozen raspberries, vanilla cane sugar & water into a fitted cooking pot & bring to the boil. Boil until fully unfrozen & cooked through. The sauce must be thickened a bit. Boil for about 5-10 minutes. I serve my sauce half warm.
- Heat oil into a hot pan. When super hot, pour small soup paddle of batter into the centre of the pan. With the back of a spoon, spread the batter evenly round in the base of the pan. Fry for about 2 minutes or more or until one side is fully baked & with help of a pancake flipper & fork, flip the pancake over & fry the other side for 1 minute or more, until fully baked. Repeat. Re-oil your pan if you need to. Stack the pancakes onto a clean big plate & place another big plate on top of it to keep warm. Makes 6 thicker pancakes! To serve: Top a pancake with the lovely warm sauce on top! Yummy!!
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