Fluffy pancakes in a vegan and gluten-free version with raspberries.
I make these pancakes as a post-dinner afternoon snack, or as a sweet supper.
They are soft, fluffy and filling.
Formed from the remains of making almond milk – after a slight drying ib the oven (100 degrees is enough even for 15 minutes).
160g almond flour (dried almond pulp after making almond milk)
95g potato starch
¼ cup mashed banana (about one large, two small)
¾ cup plant milk (recommending: hazelnuts, rice or soy)
2 tbsp vegetable oil
1.5 tbsp sugar (I use real vanilla or cinnamon)
2 tsp gluten-free baking powder
pinch of salt
seasonal fruits (raspberries, blueberries, currants, gooseberries, blueberries…)
2. In another bowl, combine the wet ingredients, using only half the amount of milk.
3. Whisk all ingredients and slowly add the rest of the milk until the consistency of a thick pancake batter.
4. Preheat the frying pan and a small amount of oil to fry, I recommend to place rather thicker than the larger portions of the dough.
5. Drain the ready pancake from the excess of fat on a paper towel, put on a plate, sprinkle with stevia and decorate with fruits.
6. Eat it up!