Vegan shredded pancakes with apricot jam

Name: Vegan shredded pancakes with apricot jam
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 parcel baking powder; 350 g light spelt flour; a little icing sugar; 1 parcel vanilla sugar; 40 g sugar; 5 dl almond drink; 2 tbsp margarine; 4 tbsp apricot jam; 1 dl mineral water; 1 pinch salt

Total: 20 min. | Active: 20 min.

vegan, lactose-free

1073 Likes

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.

Lara - Vanillacrunnch

Ingredients

for 4 person

Batter
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

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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