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Vegan Pancakes
Vegan Pancakes

Vegan Pancakes

with red fruits and cinnamon

Flaxseed in contact with water has an egg-white gelatinous consistency, which makes the dough much more aggregate and easier to turn!

Samanta McMurray

By Samanta McMurray

Breakfast & Snacks Quick & Easy For 4 people Low Kcal Family Friendly

20 min

149 kcal

6 doses

Median

Ingredients
Baking soda

1 tsp
Blueberry

1 uni
Ground Cinnamon

1 tsp
Ground Flaxseed

2 Tbsp
Maca Powder

2 Tbsp
Oat Milk

1/2 cup
Raspberry

1 uni
Whole Grain Oat Flour

120 gr
You will also need:

The following ingredients will not be added to your grocery list.

Olive Oil

1/2 tsp
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

149 kcal

624 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Preheat a frying pan anti adhesive and place it in the least.

02

To make the flaxseed "egg", mix the ground flaxseed with the water and wait 5 min until it has a gelatinous mixture that resembles egg white.

03

Combine flour, yeast, cinnamon, protein (litter), add flaxseed "egg" and milk until you get a consistent dough - you can add more milk if you want a thinner dough.

04

Grease the frying pan with the olive oil and cook the pancakes until the dough runs out.

05

Serve with berries (and maple syrup as an option)