The delicious alkaline vegan pancakes recipe will be an irreplaceable dessert in your household!
This recipe is very easy to make and on top of it we have a red fruit dressing sauce that will make the pancakes even juicier!
Kids will love these flavourful pancakes and they won’t even notice that these pancakes are sweetened with natural sugars, that’s how tasteful these pancakes are!
They are perfectly fit for having a great breakfast, and they are a healthier version of the average vegan pancakes, but taste-wise they are not any different. You can also use it as a dessert if you prefer.
But you definitely don’t want to miss the red fruit dressing that will make your recipe even more complete!
And to be honest with you guys, in my opinion, this one of the best pancake recipes I ate!
Ingredients:
Approximately 4 to 5 pancakes
- 80 grams of speltflour (strained)
- ½ teaspoon of bakingsoda
- OPTIONAL: 1 teaspoon of applecider or you can also use a bit of lime juice instead of applecider, if you prefer (the combination of lime juice/apple cider and baking soda is to make the dough lighter)
- 120 ml of hemp seed or walnut milk
- A pinch of sea salt or Himalayan salt
- I hand of blue berries
- 2 tablespoons of coconut blossom sugar.
- 1 tablespoon of Agave syrup
- 1 tablespoon of grapeseed oil
- Some grapeseedoil to bake the pancakes
OPTIONAL: Sauce of red fruit on the blueberry pancakes
- 100 grams of red fruit (e.g. mix of strawberries, red raspberries and redcurrant). You can freely choose which red fruits you want to make the sauce with.
- 2 tot 3 tablespoons of coconutblossom sugar
- 3 tablespoons of distilled/alkaline or spring water
Cook the water and the coconut blossom sugar together in a pan, and when the coconutblossom sugar has melted add the 100 grams of mixed red fruit and lime juice.
Cook until the mixture has thickened (make sure it’s still liquid) and then take it from the stove.
Mix it together in a blender
What’s further needed:
- A good pan with a non-stick coating
- A spatula and small saucespoon
Preparation of the pancake recipe:
- Strain the speltflower to make sure there are no clunks left in the speltflour.
- Mix the speltflour with the coconutblossom sugar, baking soda and a pinch of sea salt.
- Add a little bit of the hempseed milk to the dry ingredients and stir it loosely with a fork till the mixture is smooth, without it getting clunked. If the mixture is too thick, add a little bit of hempseed milk to it (or otherwise a bit of water) and if it’s too thin add a bit of speltflower.
- Add the lime juice, oil and Agave syrup to the mixture.
- Add ¾th of the blueberries in the mixture, and then mix it with a spatula. Make sure to keep the blueberries apart for the decoration.
Baking process :
Pre-heat the pan on a low temperature.
- Add a tablespoon of grapeseed oil to the pan to bake the pancakes and heat it.
- Use a little soup spoon and put some of the mixture in the pan. And make sure you can twist the pan so you can make the mixture form small thin pancakes.
- Bake the pancakes on a low temperature and make sure it is well-baked. Turn them with a spatula until they get a brownish color. And there you have them! Your splendid mouthwatering vegan pancakes!
Decorate the pancakes with any leftover blueberries and the astonishing reddfruit sauce. Now with your blueberry pancakes finished, you can enjoy them to the fullest!
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