Can we agree that pancakes for breakfast are just so delicious?
But it can also take some time to make a big Rasmus lump stack?
No worries, here's a recipe that won't take up your entire Saturday morning.
RECIPE FOR BREAKFAST PANCAKES
- 1⁄2 portion Good breakfast cereal
- 2 tbsp. crushed flax seeds + 6 tbsp. water, or 2 eggs
- 1 dl optional plant-based milk
- Chickpea flour
- Coconut oil for frying
TOPPINGS: (you choose)
- Nut butter
- Plant-based yogurt (e.g. coconut, oat or soy yogurt)
COURSE OF ACTION:
Stir in the crushed flax seeds with the water and let it soak in 10 min. This is skipped if eggs are used.
Put the porridge in a bowl and cook it together with eggs, milk and chickpea flour until the consistency is thick and firm.
Heat a pan to medium heat and melt the coconut oil. Use 2 tbsp. batter for each pancake. Fry the pancakes until they are firm on the top side, approx. 4-5 min. Turn them over and fry them for approx. 1 min. on the other hand.
Divide the pancakes between 2 plates and serve them with the topping.