Naturally sweetened, filling and versatile vegan and gluten-free pancakes. Filled with delicious vegan nut nougat cream, currant jelly and cashew cream. Perfect for an extended breakfast or as a sweet lunch or snack.
Heat pan to medium heat. Prepare a small key with high-heat oil and a silicone brush.
For the dough provide a bowl and put in all the ingredients in order. Mix with a whisk until smooth, which should be slightly more liquid than an ordinary cake batter. Alternatively, use a high-powered blender with a dough program to make it.
250 ml cup of almond milk or other vegetable milk, 250 ml naturally cloudy apple juice* preferably organic!, 15 ml maple syrup, 300 g gluten free flour mix, 2 tbspn Baking powder, 1 Pinch of salt, Some high heat oil for baking
Dip the silicone brush into the oil and brush the bottom of the pan. It can also be baked without oil, but then the pancake will be a little drier.
Using a soup ladle, skim off a portion of batter and add to pan. Using a wooden pan turner or a special crepe batter spreader (see link below), spread the batter evenly in the pan and bake for 2-3 minutes on each side until golden brown. Remove and place on a plate.
Repeat this step until the batter is completely used up and all the pancakes are nicely stacked on top of each other (this keeps them nice and warm).
Place one pancake on each plate and spread with desired toppings. Toppings desired toppings. Roll and enjoy!
Nut nougat cream, Currant jelly, Cashew nut puree
Keep remaining pancakes covered in refrigerator for up to 2 days, and heat best in steamer or preheated oven.