Oven-baked almond pancakes

  • 4 persons
  • 15 min
4
15’

Ingredients
4

  • 200g wheat flour
  • 50g ground almonds
  • 1 tbsp. (15g) of soya flour
  • 1 tsp. baking powder
  • 300ml Provamel Almond Drink Unsweetened
  • 30g plant-based margarine
  • 3 dried figs
  • 200g Provamel Soya-Almond Alternative to Yoghurt
  • 200g raspberries, strawberries or mixed berries
  • 1 tsp. ground vanilla
  • ¼ tsp. ground cardamom
  • 1 pinch of cinnamon

preparation
15 min

  1. Preheat the oven to 200 °C. Place an ovenproof baking pan in the oven to heat.
  2. Purée the figs and the plant-based margarine with the Almond Drink. Add the flour, soy flour, ground almonds and baking powder and stir quickly.
  3. Take the baking pan from the oven, add the plant-based margarine, move the pan around so that it melts and spreads.
  4. Pour in the dough and bake about ten minutes on the middle rack.
  5. Mix the Soya-Almond Alternative to Yoghurt with vanilla, cinnamon and cardamom until it becomes a cream.
  6. Before serving, heat the pancakes in the pan and garnish with the fruit and the cream.

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