Vegan shredded pancakes with apricot jam

Vegan shredded pancakes with apricot jam

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 440 kcal
, Fat: 9 g
, Carbohydrate: 76 g
, Protein: 11 g

Shredded pancakes are my go-to comfort food. These warm shreds of pancake taste particularly good in winter with apricot jam. You can serve them for dessert or as an afternoon snack, or enjoy them back at the chalet after an exhilarating day on the slopes.


4 people


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


350 g light spelt flour
40 g sugar
1 parcel vanilla sugar
1 parcel baking powder
1 pinch salt
5 dl almond drink
1 dl mineral water

Shredded pancakes

2 tbsp margarine
a little icing sugar
4 tbsp apricot jam
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How it's done

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Mix the flour, sugar, vanilla sugar, baking powder and salt in a bowl. Combine the almond milk and sparkling water, add to the flour and mix until you have a smooth batter.

Shredded pancakes

Heat 1 tbsp of margarine in a non-stick frying pan, add half of the batter, fry over a medium heat for several minutes. Turn the pancake, divide into small pieces using the spatula, fry for a further 3 mins. Prepare the second pancake straight away. Dust with icing sugar and serve with jam.

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