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Oven-Baked Almond Pancakes

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)

  1. Preheat the oven to 200°C. Place an ovenproof baking pan in the oven to heat.
  2. 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.
  3. Take the baking pan from the oven, add the plant-based margarine, move the pan around so that it melts and spreads.
  4. Pour in the dough and bake about ten minutes on the middle rack.
  5. Mix the Soya-Almond with vanilla, cinnamon and cardamom until it becomes a cream.
  6. Before serving, heat the pancakes in the pan and garnish with the fruit and the cream.

 

1 Comment

  1. Helen on February 3, 2018 at 4:19 pm

    So, do we put the margarine in the mixture or just use it to grease the baking pan? Sorry – bit confused!

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