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.

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Batter

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

Shredded pancakes

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

Batter

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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