Vegan cinnamon pancakes

Name: Vegan cinnamon pancakes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 coated tablespoons of linseed; 225 g gluten-free flour; 50 g ground almonds; 2 TEASPOONS ground cinnamon; 1/2 package Baking Powder; 3-4 Tbsp Oil; 250 ml creamy coconut milk; 3 TABLESPOONS + 1 tsp maple syrup; 100 g Soy Yoghurt; 1-2 TABLESPOONS Soy milk

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 coated tablespoons of linseed
225 g gluten-free flour
50 g ground almonds
2 TEASPOONS ground cinnamon
1/2 package Baking Powder
3-4 Tbsp Oil
250 ml creamy coconut milk
3 TABLESPOONS + 1 tsp maple syrup
100 g Soy Yoghurt
1-2 TABLESPOONS Soy milk

Directions

1
Grind linseed very finely in the universal chopper. Add 3 tablespoons of water and allow to swell briefly. Mix flour, almonds, cinnamon and baking powder. Mix 1 tbsp. oil, coconut milk, 3 tbsp. maple syrup and swollen linseeds, stir into the flour mixture.
2
Let the dough swell for about 30 minutes.
3
Heat 2-3 tablespoons of oil in portions in a large coated frying pan. Fry about 12 small, thick pancakes for 3-4 minutes, turning them over, until golden brown. Remove and keep warm. Stir soy yoghurt, 1 teaspoon maple syrup and soy milk until smooth.
4
Arrange the pancakes on a plate and drizzle with some yoghurt sauce. Add the rest of the sauce.