Brunch Pancakes

Brunch Pancakes

4 servings

American Pancakes:

  • 3,5 dl flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • A pinch of salt
  • 2 dl of oat milk
  • 2 dl vegan yoghurt
  • Fry in vegan butter

Topping

  • 1 tub Spread
  • 1 tsp vanilla sugar/vanilla extract 
  • 1 tbsp lemon juice 
  • Zest from  ½ a lemon
  • 1 tbsp golden syrup
  • Fresh berries (we used strawberries and blueberries)
  • A drizzle of maple syrup 
  • Mix dry ingredients first and then add the wet ingredients.
  • Using a wisk, beat the batter until it’s well combined and free from lumps.
  • Be careful not to over-beat the batter! Stop the minute it all comes together.
  • Heat a pan on a medium heat with vegan butter.
  • Ladle small scoops of batter into the pan and flip once small bubbles have formed on the surface. 
  • While the pancakes are cooking, prepare the spread cream by combining spread, vanilla, golden syrup and lemon. 
  • Stack the fluffy pancakes and serve with fresh berries, maple syrup, and a big dollop spread cream.

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