Hi.

I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

Follow me on social media to get daily updates.

VEGAN RICOTTA PANCAKES

VEGAN RICOTTA PANCAKES

These are my all time favourite pancakes, veganized. The ricotta makes the pancakes so incredibly soft and fluffy that it is impossible not to fall in love with these. 

I like to jazz my pancakes up with having a large variety of toppings. This time it is mashed blackberries, raspberries, almond butter, coconut flakes & more! So good. 

 

Ingredients

200 ml vegan ricotta

200 ml cake flour

1 tbsp chia seeds + 4 tbsp water

1/2 tsp baking powder

2 tbsp unrefined organic brown sugar

pinch of salt

1/2 tsp vanilla powder

150ml plant based milk + enough to make it thick but pourable

 

Toppings:

3 tbsp almond butter

3 tbsp warm mashed blackberries

handful of raspberries

30 g dark chocolate, roughly chopped

coconut flakes, for sprinkling 

 

Method

Place all dry ingredients in a bowl and mix well. Combine the wet ingredients in another bowl, then combine the two bowls and whisk to remove lumps. Fry over medium heat for 2-3 minutes until bubbles surface, then flip and fry for another minute until browned.  Serve with your choice of toppings. Enjoy!

 

 

RAINBOW VEGGIE BOWLS with a peanut sauce

RAINBOW VEGGIE BOWLS with a peanut sauce

Skinnycoffee

Skinnycoffee