Raspberry Vegan Pancakes

Ingredients

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• All Purpose Flour Plain Flour 300g 2 & 1/2 cups
• Cornstarch Cornflour 2 tbsp 2 tbsp
• Baking Powder Baking Powder 1 and 1/2 tsp 1 & 1/2 tsp
• Coconut Oil Coconut Oil 3 tbsp 3 tbsp
• Apple Cider Vinegar Apple Cider Vinegar 2 tsp 2 tsp
• Agave Nectar Agave Nectar 4 tbsp 4 tbsp
• Almond Milk Almond Milk 300ml 1 & 1/5 cup
• Ground Cinnamon Ground Cinnamon pinch pinch
• Raspberries Raspberries 60g 1/3 cup
• Raspberry Sauce Raspberry Sauce 4 tbsp 4 tbsp
• Coconut Yoghurt Coconut Yoghurt 2 tbsp 2 tbsp

Instructions

1. 1.Melt coconut oil in a small sauce pan.
2. 2.Mix dry ingredients in a bowl together and use another bowl to mix together wet ingredients.
3. 3.Pour the wet mixture into the dry mixture and use a fork to stir well until dough is smooth.
4. 4.In a non-sticking pan add 3 Tbsp for each pancake and flip them after 2-3 minutes. If you don't have a non-sticking pan, use 2 Tbsp of coconut oil to fry the pancakes. They should be golden brown from both sides.
5. 5.Optional: serve pancakes with fresh raspberries, raspberry sauce and coconut yoghurt.

Nutritional Information

• Calories:
  564
• Fat:
  26g
• Sodium:
  1343mg
• Carbs:
  69g
• Sugar:
  26g
• Protein:
  6g