Serves four | Prep Time: 15 Minutes | Cooking Time: 10 Minutes
Ingredients (serves four)
- 200g wheat flour
- 50g ground almonds
- 1 tbsp. (15g) of soya flour
- 1 tsp. baking powder
- 300ml Provamel Almond Unsweetened drink
- 30g plant-based margarine
- 3 dried figs
- 200g Provamel Soya-Almond Big Pot alternative to yogurt
- 200g raspberries, strawberries or mixed berries
- 1 tsp. ground vanilla
- ¼ tsp. ground cardamom
- 1 pinch of cinnamon
Preparation (15 minutes)
- Preheat the oven to 200°C. Place an ovenproof baking pan in the oven to heat.
- Puree the figs and the plant-based margarine with the Almond Unsweetened. Add the flour, soy flour, ground almonds and baking powder and stir quickly.
- Take the baking pan from the oven, add the plant-based margarine, move the pan around so that it melts and spreads.
- Pour in the dough and bake about ten minutes on the middle rack.
- Mix the Soya-Almond with vanilla, cinnamon and cardamom until it becomes a cream.
- Before serving, heat the pancakes in the pan and garnish with the fruit and the cream.
So, do we put the margarine in the mixture or just use it to grease the baking pan? Sorry – bit confused!