VEGAN GINGERBREAD CRUMBLE PANCAKES

on
Ingredients
  • 0,6 cups or ~2,8 oz (1,5 dl / ~80 g) cashews
  • 1 ripe banana (about 3,5 oz)
  • 0,4 cups (100 ml /~50 g) spelt flour OR 0,4 cups (100 ml /~40 g rolled oats
  • 0,6 cups (150 ml) boiling hot water (makes the blending easier)
  • 2 tbsp maple syrup
  • ½ tsp gingerbread spice mix
  • ¼ tsp salt
  • 2-3 vegan gingerbread cookies
  • ~1 tbsp coconut oil (or oil of choice) for cooking the pancakes
  • Serving suggestion: with plant-based whipped cream
Instructions
  1. Blend all ingredients except gingerbread cookies in a blender.
  2. Add more water if the batter is too thick (it's supposed to be quite thick).
  3. Add crumbled gingerbread cookies in the batter and mix with a spoon.
  4. Cook the pancakes in a pan with a little bit of oil, about 2 min per side. Use about 1 - 1,5 tbsp of batter per pancake.
  5. Enjoy the pancakes with plant-based whipped cream and more gingerbread cookies!


Comments

Post a Comment