Vegan Strawberry Pomegranate Pancakes
Ingredients
- 125 g flour
- 2 egg replacement or 1 mashed banana
- 50 ml sparkling water
- about 90ml milk of choice
- about 2 tbsp sugar of choice & to taste
- 1 tbsp nut butter or coconut butter
- 2 tsp baking powder
- a bit vanilla and cinnamon
- Coconut Oil for frying
Toppings
- maple syrup
- granola
- berries
Preparation
Whisk egg replacement powder (or mashed banana) with milk, sparkling water, sugar and nut butter.
Combine flour, baking powder, vanilla and cinnamon separately first and then add to the milk mixture while stirring.
Stir until your dough gets smooth, thick and creamy (add a bit more milk if you prefer thinner pancakes or add more flour if they should be thicker.) Let the dough chill for about 10 minutes.
Heat up coconut oil in a huge pan on a medium heat.
Now put about 2 tbsp of the dough for one pancake into the pan.
As soon as you see bubbles on the surface, flip the pancakes (after about 2-3 minutes). Serve your pancakes with maple syrup, granola and berries or other toppings of choice.
