If you’re also a pancake lover, you can’t miss this breakfast. They are fluffy, gluten-free and healthy! Garnish the pancakes with banana slices, blueberries and peanut butter.
Ingredients
1 tbsp
chia seed
1 tbsp
flax seed
3 tbsp
water
1 tbsp
wholemeal spelt flour
50 g
vegan quark or yogurt
1/2 tsp
baking soda
2-3 tbsp
almond milk
1 tbsp
peanut butter
toppings
banana, blueberries, peanut butter and coconut chips
How to make
1
Mix 1 tablespoon flaxseeds and 1 tablespoon chia seeds with 3 tablespoons water in a bowl and let it rest for 5 minutes
2
Combine the quark, whole wheat spelt flour, baking soda and 2 to 3 tablespoons almond milk in a mixing bowl. Mix until you have a semi-thick, creamy batter. Is your batter too thick? Add a little extra almond milk.
3
Heat a little coconut or olive oil in a pan over medium-high heat. Add 1.5 tablespoons of batter to pan, fry 2-4 minutes, turning over halfway through. Repeat until batter is used up.
4
Place pancakes on top of each other, top off with banana slices, peanut butter, grated coconut and blueberries.
calories: 384 (19%)
fat: 23g (29%)
saturates: 6g (27%)
sugars: 3g (6%)
salt: 445mg (74%)
protein: 12g (21%)
carbs: 29g (58%)
fibre: 5g (17%)
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