Ingredients
(for 8-10 pancakes)
1 Veg Egg
200 g of type 2 flour
100 g of Bio Drink Almond 3%
80 g of evo oil
30 g of brown sugar
1/2 sachet of baking powder
1/2 teaspoon of salt
1/2 teaspoon of turmeric
100 g of maple syrup
100 g of raspberries
2 tbsp of grated coconut
Olive oil to taste
Made with
Preparation
In a bowl, whisk together the flour, Veg Egg, sugar, salt, baking powder, oil, turmeric, and Bio Almond Drink (3%) until well combined. If the mixture is too thick, add a little more almond drink.
Heat a frying pan over medium heat and lightly grease it with olive oil.
Pour in a ladleful of the batter and cook for about two minutes on each side until golden brown.
Repeat with the remaining batter.
Serve the pancakes with maple syrup, fresh raspberries, and grated coconut.
