Vegan Gluten-Free Kruidnoten Pancakes
Ingredients
- 250g oat flour
- 375 ml oat milk
- 2 ripe bananas, mashed
- 3 tsp oil
- 2 tsp baking powder
- 1 tbsp cinnamon
- 3 tbsp almond butter
- 5 tbsp agave
Topping
- Dutch kruidnoten (vegan and gluten-free)
Preparation
Mix all ingredients except the agave syrup, almond butter, and kruidnoten in a bowl until smooth batter.
Heat some oil in a frying pan and bake two pancakes at a time.
Let the pancakes bake for about 3 minutes per side.
Mix the almond butter with the agave syrup to make the caramel sauce.
Add your kruidnoten and serve.
