Vegan Easter Pancakes for Two
Ingredients
- 200 grams whole grain spelt flour, buckwheat flour or a mix thereof
- 2 teaspoons baking powder
- 200 milliliters oat drink or another plant-based drink
- 1 teaspoon lemon juice or apple cider vinegar
- 1 tablespoon sunflower oil or another neutral oil
- 1 tablespoon maple syrup (optional)
- Oil for frying
Toppings
- 4 tablespoons plant-based yogurt (such as Abbot Kinney’s)
- 2 half canned peaches
- Chia seeds
Preparation
Mix the flour with the baking powder in a mixing bowl. Add the plant-based drink, lemon juice, sunflower oil, and maple syrup. You can omit the maple syrup.
Heat some oil in a frying pan and add about 4-5 tablespoons of batter. Flip the pancake when bubbles appear on top. Repeat with the remaining batter.
Divide the pancakes between two plates. Spread a thick layer of yogurt on the top pancake. Gently press a half peach into the center and sprinkle with chia seeds. Enjoy!
