Vegan plum pancakes
Whether for a breakfast before school and work or a Sunday brunch with the family, these vegan plum pancakes are a great way to fill up! If you follow the ingredients called for in the recipe, you will serve a plant-based, gluten-free, nut-free and peanut-free meal. An asset that will please all your guests!
On to the recipe!
Ingredients
- 1 cup buckwheat flour (available in bulk)
- 1 C. ground flax seeds (available in bulk)
- 2 cups vegetable drink of your choice
- 1 pinch of salt (available in bulk)
- 1 C. tbsp extra virgin olive oil (available in bulk)
- 2 tbsp. agave nectar
- 1 to 2 cups Daiya vanilla plant-based yogurt
- 1 lb fresh plums, pitted and sliced
- 1 C. at the table butter-style vegetable spread of your choice
- 1 pinch cinnamon
- 1/2 lemon juice
Preparation
The pancakes
In a large bowl, mix together the flour, ground flax seeds, vegetable drink, half of the agave nectar, oil and salt. This mixture should be liquid enough to pour. To correct the texture, adding flour will thicken it and vegetable drink will make it more liquid.
Preheat a non-stick pan over medium heat. Once hot, pour in 1/3 cup of the mixture and spread well to form a uniform circle. Cook until the visible surface bubbles and the edges begin to dry. Flip carefully and cook for 2 to 3 minutes
The garnish
Melt the butter-style spread. Add the plum slices and cook 2 minutes or until warm in the center.
Add the remaining agave and cinnamon and cook for another minute. Pour the lemon juice over the plums and transfer the mixture to another bowl.
When serving, add a generous amount of Daiya vanilla plant-based yogurt and a portion of the hot plums.
An original recipe from Daiya
