Vegan Wholemeal Pancakes with Almond Milk
Ingredients
- 380g wholemeal flour
- 4 tsp baking powder
- 3 tbsp ground flax seed
- 650 ml almond milk
- 3 tbsp agave or fruit syrup
Preparation
Mix together the dry ingredients.
Add the agave or fruit syrup and about half of the almond milk, then mix to a smooth batter.
Gradually add the remaining almond milk, mixing until the batter is smooth.
Heat a frying pan lightly greased with oil.
Cook spoonfuls of the batter until bubbles begin to break on the surface, then flip and cook until golden on the other side.
For topping, cook frozen cherries with a little syrup or use vegan chocolate spread and jam.
This recipe makes enough for a family of six; consider halving it if needed. Store leftovers in a sealed container in the fridge for up to two days.
