Pancakes with berry purée - dairy-, egg- and sugarfree

Pancakes with berry purée – dairy-, egg- and sugarfree

When I got up this morning I wasn’t in the best mood, so I needed some happy food. What’s better than pancakes? Unfortunately, I didn’t have eggs at home and started reading blogs whether there are recipes for all-vegan pancakes. Not too surprising, I found tons.
I gathered all necessary ingredients and tossed them together:
300 g spelt flour
50 g almond flour
Soy milk (could also use 1/2 sparkling water, didn’t have any, though)
Stevia
real vanilla

Whisking everything in a bowl until the consistency is as desired and let sit for 30 min. That way, the flour soaks up the liquid and the gluten sticks just as if you had used eggs.

20140201-143849.jpg

20140201-143859.jpg
Meanwhile, prepare the berry purée. I used
raspberries
blueberries
cranberries
I added a bit of water, some vanilla and stevia.

20140201-144041.jpg

20140201-144058.jpg
Put all berries and other ingredients into a blender and purée them.
Heat a pan and put in coconut oil, stir the pancake mass well and pour two portions in the pan. Since coconut oil melts very quickly, I only heated the stove on medium.

20140201-144340.jpg

20140201-144350.jpg
Set the fried pancakes on a plate, pour some purée over them and enjoy!
I added sliced bananas and some almonds to have something beautiful to look at, too!

20140201-144528.jpg

20140201-144534.jpg

20140201-144539.jpg