1 cup Spelt flour 9sub with self-rising, whole wheat or buckwheat for GF)
1/2 cup self-rising or ground oat flour
1/4 cup brown sugar
1 tsp baking powder
1/4 ts baking soda
pinch of salt
1 tsp cinnamon
1 1/4 (more if needed) cups of plant-based milk
1 tsp apple cider vinegar
1-2 tbsp coconut oil
Milk tart filling
400ml coconut cream
1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour)
1/3-1/2 cups syrup or brown sugar
1/2 cup cornstarch
1 tsp vanilla extract
pinch of salt
cinnamon sugar
Method
For the pancakes: add the flour, sugar, baking powder, salt, and cinnamon to a bowl.
Mix the milk, apple cider vinegar, and the coconut oil and let it curdle, add the wet into the dry and mix well until you have a smooth pancake batter.
Add 2-3 tbsp of the batter and let the pancakes fry until brown on each side.
For the milk tart filling: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth.
Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again.
Serve the pancakes stacked with the milk tart filling, cinnamon sugar, and more syrup on top.
Photo Gallery
Hope you love these fluffy and wholesome pancakes with a SA twist!
