Why you can trust us
Float on cloud nine right after getting up. This is what happens after you’ve finished off those incredibly fluffy blueberry pancakes. With our vegan baking mix, only the best comes to your breakfast table: A gluten-free recipe with vegetable protein from chickpea, hemp, sunflower and pea. Convince yourself!
Contents
Nutritional values: (pro Portion)
ingredients
Person
people
|
|
For the blueberry sauce: |
|
60 ml |
water |
|
0.5 TL |
food starch |
|
0.5 TL |
|
|
60 g |
Blueberries, frozen (or fresh) |
|
|
For the pancakes: |
|
80 g |
|
|
130 ml |
water |
|
1 TL |
Coconut oil, liquid |
|
Toppings: |
1 handful of blueberries, fresh |
preparation
-
In a small bowl, stir together the water, cornstarch and Flavor Kick until you can no longer see any lumps.
-
Heat the liquid together with the blueberries in a small saucepan. Simmer gently for 5 minutes.
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Then mash the blueberries with a fork. Puree the blueberry sauce with a hand blender as desired. Put aside.
-
Put the pancakes mix and water in a bowl and stir to form a smooth batter.
-
Let coconut oil warm up in a pan.
-
Bake 4 pancakes from the batter until golden brown on both sides. Stack on a plate.
-
Garnish the blueberry pancakes with the sauce and top with fresh blueberries.
- Good Appetite!
Our tip
Instead of blueberries, you can also use other fruits such as raspberries, currants, blackberries or cherries.
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