Cardamom pancakes

Cardamom pancakes

Total: 30 min. | Active: 30 min.
vegetarian, vegan, lactose-free
Nutritional value / person: 310 kcal
, Fat: 10 g
, Carbohydrate: 46 g
, Protein: 6 g

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@bettybossi.ch

Batter

150 g white flour
2 tbsp oat bran (e.g. Nice)
1 parcel vanilla sugar
3 tbsp sugar
2 tsp baking powder
½ tsp ground cardamom
¼ tsp salt
2 dl apricot kernel drink (e.g. Nice)
1 tbsp sunflower oil

Pancakes

oil for baking

To serve

1 dl plant-based cream (whippable), beaten until light and frothy
2 passion fruit, pulp scooped out
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How it's done

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To prepare

Preheat the oven to 60 °C, warm the platter and plates.

Batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the apricot kernel drink and oil, mix with a wooden spoon to form a smooth batter.

Pancakes

Heat a dash of oil in a non-stick frying pan. Reduce the heat, spoon the batter into the pan to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min. Remove, cover and keep warm.

To serve

Plate up the pancakes, top with the cream substitute and passion fruit pulp.

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