Pancake vegetali integrali

Ingredienti

• 100 g / 3.5 oz wholewheat flour
• 1 tbsp arrowroot powder, or tapioca flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 180 ml / 3/4 cup unsweetened dairy-free milk
• 2 tbsp almond butter
• 4 tbsp / 1/4 cup date syrup, or maple syrup
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 50 g / 1.7 oz fresh blueberries, plus extra, for serving

Preparazione

1. 1

   Heat a dry, non-stick frying pan on a medium...: Heat a dry, non-stick frying pan on a medium heat. I recommend using a dollar pancake pan for the perfect shape, which will also help the batter rise more.

2. 2

   Mix the dry ingredients together in a large...: Mix the dry ingredients together in a large bowl.

3. 3

   Stir in the wet ingredients until well combined...: Stir in the wet ingredients until well combined and the texture is runny but thick. Fold in the blueberries.

4. 4

   Ladle approximately 1/4 cup of the batter onto...: Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.

5. 5

   Repeat with the rest of the batter.

6. 6

   Serve with extra blueberries and a generous amount...: Serve with extra blueberries and a generous amount of syrup. Enjoy!