MULTIGRAIN ALMOND PANCAKES LNS VEGAN Recipe

Name: MULTIGRAIN ALMOND PANCAKES LNS VEGAN
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup spelt flour; 1/2 cup Barley flour; 1/2 cup whole wheat flour (Pastry ).; 1 1/2 tsp Baking powder; 1/4 tsp Salt; 2 tbsp Flax Meal; 1 1/2 Almond or other Non Dairy Milk; 1/4 cup Almond Butter; 1/4 cup Almonds, Crushed or Chopped into small pices; 3/4 tsp pure Vanilla Extract.

Servings: persons

1/2 cup spelt flour
1/2 cup Barley flour
1/2 cup whole wheat flour (Pastry ).
1 1/2 tsp Baking powder
1/4 tsp Salt
2 tbsp Flax Meal
1 1/2 Almond or other Non Dairy Milk
1/4 cup Almond Butter
1/4 cup Almonds, Crushed or Chopped into small pices
3/4 tsp pure Vanilla Extract.

1
Add the well mixed wet ingredients to the dry, mix the batter untill Everything is just moistened.
2
The batter should still be Lumpy.
3
Heat the Griddle untill water sprinkle on the surface Evoprates Right Way .
4
Spray with some vegitable oil.
5
Use a 1/4 cup measure to pour out each Pancake.
6
Cook Until the sides starts to dry and bubbles appears on the top.
7
Flip over and cook for a Minute.
8
Stack and Serve Piping hot with or without some Vegan Butter and Syrup.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup spelt flour, 1/2 cup Barley flour, 1/2 cup whole wheat flour (Pastry )., 1 1/2 tsp Baking powder, and more.

Yes, MULTIGRAIN ALMOND PANCAKES LNS VEGAN falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

MULTIGRAIN ALMOND PANCAKES LNS VEGAN

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