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Vegan Pancakes with cinnamon and nutmeg
30 minutes
Prep time20 minutes
Servings2 portions
Ingredients
Pancakes
150g self raising flour
30g golden caster sugar
1 teaspoon cinnamon
20 g Flora Plant unsalted Plus 30g extra for frying
Topping
100 mls Elmlea Plant Double
20 g icing sugar
Fruits of your choice plus toasted almonds and Maple syrup to drizzle
Nutritional facts
Energy (kcal)
41 kcal
Energy (kJ)
173 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
10.8 g
Carbohydrate excl. fibre (g)
10.2 g
Sugar (g)
9.8 g
Fibre (g)
0.5 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
3 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
10 mg
Iron (mg)
0.09 mg
Potassium (mg)
5 mg
Instructions
Place the Flour, sugar, Baking Powder and spices into a bowl and mix together.
Add the milk and the melted 20g of Flora Plant and whisk until smooth.
Heat a non stick pan and add a small knob of butter. Pour a small ladle full of batter into the pan and spread to into a 10cms diameter circle. Cook until bubbles appear on the surface and carefully flip over and cook the other side until pale golden brown. Continue to cook further pancakes
Whip Elmlea Double and icing sugar to soft peaks.
Then serve your pancakes with the fruits of yours choice topping with Elmlea Double, toasted almonds and a generous drizzle of maple syrup.
Prep time20 minutes
Servings2 portions
