Serves 4

Oven-baked vegan almond pancakes

Oven-baked vegan almond pancakes


-          200g wheat flour

-          50g ground almonds

-          1 tbsp. (15g) of soya flour

-          1 tsp. baking powder

-          300ml Provamel Almond Unsweetened drink

-          30g plant-based margarine

-          3 dried figs

-          200g Provamel Soya-Almond Big Pot alternative to yogurt

-          200g raspberries, strawberries or mixed berries

-          1 tsp. ground vanilla

-          ¼ tsp. ground cardamom

-          1 pinch of cinnamon

Preparation (15 minutes)

  1. Preheat the oven to 200°C. Place an ovenproof baking pan in the oven to heat.
  2. Puree the figs and the plant-based margarine with the Almond Unsweetened. Add the flour, soy flour, ground almonds and baking powder and stir quickly.
  3. Take the baking pan from the oven, add the plant-based margarine, move the pan around so that it melts and spreads.
  4. Pour in the dough and bake about ten minutes on the middle rack.
  5. Mix the Soya-Almond with vanilla, cinnamon and cardamom until it becomes a cream.
  6. Before serving, heat the pancakes in the pan and garnish with the fruit and the cream.

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