When I have time I of course eat them straight away, but when I need to rush to work I just pack them in an airtight container with some yoghurt and fresh fruit in an extra container and eat them during my break. Yumm!
Even 6 small pancakes fill me up for about 4 hours and because I don't add any extra vanilla extract or sugar, as others do, my pancakes are not that sweet and a lot healthier.
This time I added some hazelnut yoghurt (made out of dairy milk), raspberries and choc apple sauce to my vegan pancakes.
recipe (1 person, makes about 6 small pancakes)
• 1 medium/ large carrrot, finely grated
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 cup non-dairy milk (e.x. soy or almond milk)
1. Peel and finely grate carrot
2. Transfer to a large bowl
3. Add flour, baking powder, cinnamon and non-dairy-milk in and combine with a whisk
4. Let sit for 5 minutes
5. Heat oil in a non-stick frying pan and drop in your batter to make the pancakes
6. Cook one side until little dimples with holes show up and flip over
7. Cook on the other side until golden brown
8. Remove from pan and let cool down for a couple of minutes before eating
+ In order to make the chocolate apple sauce you just need to combine some organic cacao powder with your applesauce and stir with a whisk. It gives your apple sauce an additional delicious flavour.
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