Lufprig vegane Pfannkuchen mit blauen Beeren

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Lufprig vegane Pfannkuchen

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Mit blauen Beeren, gerösteten Haselnüssen, Kokosjoghurt und Agavensirup 

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Teile

4 (12 bis 16 Stück)

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Vorbereitung

15 Minute

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Vorbereitungszeit

15 Minute

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Nährwert

Kalorien 368

Proteine 7 g

Kohlenhydrate 18 g

Fette 41 g

Fasern 1 g

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Ideal für

Frühstück

Mittagessen

Dessert

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100% vegetaritärisch-vegan

Luftige 100% pflanzliche Pfannen Kekse

Mit blauen Beeren, gerösteten Haselnüssen, Kokosjoghurt und Agavensirup

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In Eugene

Was? Pfannkuchen ohne Milch und Eier? Ja. Nicht so groß, goldländisch, dass man mit Bravour in der Luft umdreht (in der ich nie richtig handlich wurde), sondern eher eine Art luftiges Drei-in-der-Pfanne. Es gibt endlos, mit Toppings zu variieren. Von warmen blauen Beeren und gerösteten Haselnüssen oder Banane mit hausgemachter veganer Nutella und Kokosflocken bis hin zu gebackenen Äpfeln mit Rosinen und Haselnuss. Aber eines scheitert nie: Ein großzügiger Block aus cremigem Kokosnuss-Joghurt. So servieren wir sie regelmäßig hier in Den Haag unseren B & B-Gästen beim Frühstück.

 

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Zutaten

[/et_pb_text] [Et _ pb _ divider color = "#cccccc" divider _ weight = "2px" _ builder _ version = "3.2" Max _ width = "80px" Max _ width _ tablet = "150px" Max _ width _ phone = "150px" max _ width _ last _ edited = "off | desktop" Animation _ style = "fold" animation _ direction = "Left" Animation _ intensity _ fold = "5%" animation _ starting _ opacity = "100%"] [/et_pb_divider] [/et_pb_column] [/et_pb_row] [Et _ pb _ row _ builder _ version = "3.0.105"] [Et _ pb _ column type = "1 _ 3" _ builder _ version = "3.0.47"] [et _ pb _ text _ builder _ version = " 3.0.105 "Text _ font =" Montserrat " = "100%"]

  • 130 g Mehl
  • 1 EL (15 g) Leinsamen
  • 1 EL (20 g) Rohrzucker
  • 2 TL Backpulver
  • Prise gemahlene Vanille
  • Messer Point Meersalz
  • 260 ml pflanzliche Milch
  • 1 EL Apfelessig

Für das Topping:

  • 200 g blaue Beeren
  • 50 g Haselnüsse
  • 4 EL (100 g) Kokosjoghurt
  • 4 EL (40 g) Agave Sirup

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Dabei spielt es keine Rolle, welche Gemüsemilch man verwendet. Normalerweise mache ich Reismilch, weil sie auch für Gäste geeignet ist, die keine Nüsse essen können. Keine Gemüsemilch zu Hause? Dann benutzt man einfach Wasser.

Ich habe immer blaue Beeren im Gefrierschrank. Normalerweise bekomme ich sie in der Nacht zuvor aus dem Gefrierschrank und lasse sie nachts im Kühlschrank auftauen. Kurz vor dem Servieren wärme ich sie auf. In der Regel in der Mikrowelle, aber für diejenigen, die nicht wollen, in einem Topf auf dem Feuer.

Der Kokosnuss-Joghurt, den ich benutze, ist AH cremige Kokosnuss natürlich. Das hat die Frische von Joghurt und die cremige Schlagsahne. Es gibt keine unnötigen Bindemittel darin, die es schwer oder verplängelt machen. 

 

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Vollhandel?

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Normalerweise benutze ich Vollkornmehl beim Backen und Kochen, aber um diese veganen Pfannkuchen leicht und luftig zu bekommen, funktioniert das nicht. Damit sind sie in Sachen Geschmack einfach nicht gut genug. Also für diese leckeren Pfannkuchen i sin mit weißem Mehl. Ich kompense das noch einmal ein bisschen mit dem kräftigen Esslöffel Leinsamen. Es trägt nicht nur zur Textur bei (statt Ei), sondern gibt auch gute Fette und Fasern. Ideal für Vegetarier und Veganer, aber auch sehr lecker, wenn man nicht ist:-)