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🍰 Vegan Pancakes with Berries and Beet Syrup

641 kcal · 30 min · 4 servings

Vegan Pancakes with Berries and Beet Syrup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the lemon thoroughly under hot water.
  2. 2. Grate the fine yellow zest of the lemon using a fine grater.
  3. 3. Add the lemon zest, flour, and baking powder to a bowl.
  4. 4. Mix the dry ingredients in the bowl well together.
  5. 5. Pour the almond drink into the bowl.
  6. 6. Add the vanilla sugar to the mixture.
  7. 7. Stir everything until a smooth batter forms.
  8. 8. Peel the banana.
  9. 9. Place the banana flesh on a plate.
  10. 10. Mash the banana into a smooth puree using a fork.
  11. 11. Stir the banana puree into the batter.
  12. 12. Place 150 grams of blueberries in a sieve.
  13. 13. Rinse the blueberries under running water.
  14. 14. Let the blueberries drain well in the sieve.
  15. 15. Gently fold the drained blueberries into the batter.
  16. 16. Heat coconut oil in a pan over medium heat.
  17. 17. Pour about one ladle of batter into the hot pan.
  18. 18. Cook the pancake side for about 2 minutes until golden brown.
  19. 19. Carefully flip the pancake.
  20. 20. Cook the other side for about 1 to 2 minutes until golden brown.
  21. 21. Remove the finished pancake from the pan.
  22. 22. Set the pancake aside.
  23. 23. Repeat the process until all the batter is used up.
  24. 24. Stack the finished pancakes on top of each other.
  25. 25. Garnish the pancake stack with the remaining blueberries.
  26. 26. Pour beet syrup or another sweet syrup over the pancakes.
  27. 27. Serve the pancakes immediately.

Nutrition per serving