Wholesome pancakes
Sponsored
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 200 ml | almond drink |
| 2 tbsp | coconut flour |
| 7 tbsp | wholemeal flour |
| 1 tbsp | agave nectar |
| 3 tbsp | puffed amaranth |
| ½ tsp | baking powder |
| ½ tsp | cinnamon |
| coconut oil (for frying) |
Metric
Imperial
Utensils
- whisk
- large mixing bowl
- wooden spatula
- spoon
- large frying pan
Nutrition per serving
Cal
416
416
Protein
15g
15g
Fat
8g
8g
Carb
70g
70g
Step 1/2
- 2 tbsp coconut flour
- 7 tbsp wholemeal flour
- 3 tbsp puffed amaranth
- ½ tsp baking powder
- ½ tsp cinnamon
- 200 ml almond drink
- 1 tbsp agave nectar
- whisk
- large mixing bowl
Combine coconut flour, wholemeal flour, puffed amaranth, baking powder, and cinnamon in a large mixing bowl. Add almond drink and agave nectar and stir until combined. It’s okay if there are some lumps in the batter, as this makes the pancakes even fluffier.
Step 2/2
- coconut oil (for frying)
- wooden spatula
- spoon
- large frying pan
Add a knob of coconut oil to pan and melt over a medium heat. When pan is hot, add 2 – 3 tbsp. of batter for each pancake. Fry for approx. 30 sec. until large bubbles appear on top, then flip. Remove from heat when golden brown on both sides. Enjoy!
in Berlin