Fluffy Berry Pancakes
Meal Prep | Vegan | Quick
Serves 8
Prep Time10 Mins
Cooking Time10 Mins
170
kCal
7g
Fats
22g
Carbs
6g
Protein
Ingredients
2 eggs
2 tbsp. coconut sugar
2 tbsp. coconut oil, melted
1/3 Cup (80ml) coconut milk, carton
11/3 Cup (160g) wheat flour
2 tsp. baking powder
around 24 raspberries
around 32 blueberries
Method
Instructions:
Place the cottage cheese in a bowl and crush it with a fork. Add the eggs, sugar and whisk well, then pour in the oil and milk and mix again.
Mix in the flour and baking powder until smooth mass forms.
Heat a dry non-stick pan on medium heat, and place 2 tablespoons of the dough per one pancake onto the pan.
Level the surface and arrange a few berries over the top. Fry for about 2.5 minutes over medium heat until grown slightly and browned.
Flip over and cook for another 2-2.5 minutes until browned on the other side.
Serve hot or cold.
2 eggs
2 tbsp. coconut sugar
2 tbsp. coconut oil, melted
1/3 Cup (80ml) coconut milk, carton
11/3 Cup (160g) wheat flour
2 tsp. baking powder
around 24 raspberries
around 32 blueberries
Instructions:
Place the cottage cheese in a bowl and crush it with a fork. Add the eggs, sugar and whisk well, then pour in the oil and milk and mix again.
Mix in the flour and baking powder until smooth mass forms.
Heat a dry non-stick pan on medium heat, and place 2 tablespoons of the dough per one pancake onto the pan.
Level the surface and arrange a few berries over the top. Fry for about 2.5 minutes over medium heat until grown slightly and browned.
Flip over and cook for another 2-2.5 minutes until browned on the other side.
Serve hot or cold.