The 100% cream
Serves: about 8 pancakes
Ingredients
200g all-purpose flour (or whole wheat)
250g rice milk
2 eggs
30g brown sugar
30g vegetable oil
30g toasted almond spread
10g baking powder
½ tsp baking soda
1 pinch of salt
For garnish
Mixed berries as needed
Dried mango as needed
40 g toasted almond spread
Method
Combine flour, rice milk, eggs, brown sugar, vegetable oil, baking powder, baking soda, salt and toasted almond butter in a bowl.
Mix well until smooth and homogeneous.
Let the batter rest in the refrigerator for about 30 minutes.
Heat a lightly oiled non-stick pan over medium heat.
Pour a ladle of batter into the pan to form a round pancake.
When bubbles appear on the surface, flip the pancake using a spatula.
Cook the other side for about 1 minute.
Repeat until all batter is used.
Assemble the dish alternating pancakes and toasted almond spread.
Garnish with berries, dried mango and extra almond spread.