Vegan pancakes with fresh fruit
Dessert
- Prep time:
15'
- Cook time:
7'
- Difficulty:
Easy
Irresistible craving for pancakes? The perfect low-calorie vegan recipe for Sunday brunch!
Ingredients
Ingredients for 12 pancakes
- 220 g whole wheat flour
- 350 ml soy milk
- 60 g Pure Via® 100% Xylitol
- 1/2 teaspoon baking powder
- 1 tablespoon corn oil
- Fruit to taste (for garnish)
Method
- 1
In a large bowl, whisk together the flour, soy milk, baking powder, Pure Via® 100% Xylitol, and oil until smooth and well combined. (Alternatively, you can also use an immersion blender.)
- 2
Heat a non-stick skillet over medium heat. Grease the skillet with a little oil or butter.
- 3
Cook the first pancake by pouring about 4 tablespoons of batter into the hot skillet.
- 4
Let cook for about 2 minutes and flip to continue cooking for another 2 minutes.
- 5
Serve the pancakes one on top of the other, filling them with the fruit cut into pieces.
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