This recipe is:
- A variation on traditional cereal
- Perfect for breakfast in the weekends
- Easy to make
- One bowl method
- For all the pancake and cereal lovers
- Poffertjes pan (A Dutch pan especially for tiny pancakes) or piping bag
- Big mixing bowl
For 1 hungry witch:
1 cup of flour
1 cup of almond milk
1 tsp vanilla extract
zest of 1 lemon, lime or orange (I used lemon)
1/2 tsp mixture of ground cinnamon and nutmeg
1/4 cup applesauce
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp lemon juice
2 tbsp coconut sugar or maple syrup
1/4 cup melted vegan butter
pinch of salt
First add all of the dry ingredients to the mixing bowl. Make 'buttermilk' by adding lemon juice to the almond milk. It takes 5 minutes to curdle. Meanwhile melt your butter in a small saucepan and let it cool a little. Make a well in the middle of dry ingredients and pour in the milk, butter and applesauce.
Pour the batter into the mold pan for the tiny pancakes or pipe small ones through a piping bag. Or even a zip lock bag if you have that around the house. Flip them after tiny bubbles appear. And then flip over and remove until golden brown.
A handful of peanuts and dried blueberries, strawberry jam, maple syrup, a little bit of butter and some frozen berries. Pour over your favorite cold plant milk and you can enjoy straight away.