Soy pancakes

Soy sweet pancakes

This dish is normally served as a dessert, but as I am a sweet tooth I eat it as dinner as well as dessert. It all depends how you garnish them. I prefer to serve a stack of these pancakes with a big bowl of fruits and a sprinkle of cane sugar for a little crunch. The batter is very basic in preparation; mix the flour, milk, eggs, salt and some anise seeds as a special touch. Use 2 pans to bake the pancakes so it goes extra fast. Use a spoon to equally divide the batter into the pans sprinkle over a couple of cranberries and flip the pancakes for another minute. Prepare a whole stack and toss together a big salad. If you have some leftovers, try them cold as a breakfast or a portable lunch, super delicious!

Ingredients: 250 ml of coconut milk, 125 grams of almond flour, 2 eggs, 2 tablespoons of dried cranberries, 1 teaspoon of crushed star anise, 1 teaspoon of sea salt

Optional: fresh, mixed red fruits or some cane sugar as a garnish