Serves 2
10 minutes
Ingredients
For the Pancakes:
150 grams of flour
2 tbsp coconut sugar
1 tbsp baking powder
1/2 tsp of salt
1 tbsp of Apple cider vinegar
1 cup of plant-based milk
(I used homemade hazelnut!)
Coconut oil
To Serve:
4 tbsp of plain yoghurt
4 tbsp peanut butter
2 tbsp crushed pistachios
Pomegranate seeds
Edible flowers
Preparation
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In a mixing bowl combine the flour, coconut sugar, baking powder and salt. Now slowly add the apple cider vinegar and plant-based milk and whisk until smooth.
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Heat 1 tsp of coconut oil in a large flying pan. Once hot, pour a 1/4 cup measurement of batter into a pan. Using a 1/4 cup measurement will create consistent sized pancakes
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When the top begins to bubble, flip the pancake and cook until golden. Repeat the process. The mixture should create approx 6 pancakes, 3 per portion.
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To keep the pancakes warm between batches, keep them in the oven on a low heat covered with a tea towel to stop them from drying out.
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Once all the pancakes are made, plate up and garnish with yoghurt, peanut butter, pistachios, pomegranate seeds and edible flowers.
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Enjoy!
