They taste delicious with a vanilla-cashew cream and sweet blueberries!
Pancakes
- Brown sugar, 45 g
- Wheat flour, 130 g
- Potato starch, 1 tablespoon
- Soy milk, 375 ml
- Rapeseed oil, 1 tablespoon
- Salt, a pinch
- Water, 60 ml
Vanilla-lemon cream
- Lemon, 1
- Vanilla, 3 g
- Almond milk, 100 ml
- Cashews, 100 g
- Salt, a pinch
- Maple syrup, 2 tablespoons
Additional
- Fresh mint, 2 g
- Blueberries, 50 g
Preparation
Mix milk with water, sugar, wheat flour, potato starch, oil, and salt. Blend or whisk the mixture. Refrigerate for at least 1 hour. Pour oil onto a heated pan and spread it with a paper towel. Fry the pancakes for 2-3 minutes on each side.
Soak cashews in water for at least 1 hour. Blend drained cashews with milk, lemon zest, lemon juice from half of the lemon, vanilla seeds scraped from the pod, maple syrup, and salt. If the consistency is not smooth, add more milk.
Spread the pancakes with the vanilla cream, sprinkle with blueberries, and fold in half or roll up. Garnish with mint leaves.
