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Weekends are all the more enjoyable with a fabulous brunch. If I ever have a free weekend, I like to have a lie-in, make a coffee and then prepare a delicious meal at my own pace. These pancakes are wonderfully light and fluffy, have a yummy berry and citrus flavour, and are 100% vegan to boot! The intense flavour of the blueberries packs a real punch and gives these pancakes a special twist. Serve with a simple berry compote comprising just three ingredients and a handful of fresh fruit!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the berries, maple syrup and water in a small pan and bring to the boil, cook over a medium heat for several minutes. Allow the compote to cool.
Mix the flour, cornflour and baking powder in a bowl. In another bowl, combine the maple syrup, vinegar, oat drink and lemon zest. Add to the flour and stir carefully until smooth. Then mix in the berries. Heat a little oil in a non-stick frying pan. Reduce the heat, cook the pancakes in batches, adding approx. 4 tbsp of batter to the pan for the first 3 pancakes. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking, then cover and keep warm. Prepare the remaining 3 pancakes straight away. Serve the pancakes with the compote, garnish with fresh berries as desired.
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