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Here is one of the many plant-based pancake recipes that we make to make these thin pancakes!
Pour breakfast, afternoon tea or simply for dessert, they will accompany you at any time of the day.
In addition to being easy to prepare, they are free from eggs and cow’s milk.
We use to replace a vegetable drink made from soy, which we must refrain from calling “soy milk. ” , at the risk of being considered as ignorant or rather that I am considered to be encroaching on the dairy products market.
So be it and forward to the presentation of this simplistic delight.
So you can even be tempted to eat a second because they are low in fat … Finally, it all depends on what you put as a garnish.
AuthorBeauty FoodDifficultyEasyStart by mixing the cornstarch with the water in a bowl.
Mix the milk with the flour in a bowl with a whisk, then add the water + cornstarch mixture.
Add the oil and salt.
If possible, let stand 30 minutes (or more)
In a hot and lightly greased pan, pour a ladle of the preparation and cook until bubbles form on the surface.
Turn the pancake over and cook for another 1 min.
Serve hot, lukewarm or even cold according to your desires.
Enjoy your meal !
Ingredients
Instructions
Start by mixing the cornstarch with the water in a bowl.
Mix the milk with the flour in a bowl with a whisk, then add the water + cornstarch mixture.
Add the oil and salt.
If possible, let stand 30 minutes (or more)
In a hot and lightly greased pan, pour a ladle of the preparation and cook until bubbles form on the surface.
Turn the pancake over and cook for another 1 min.
Serve hot, lukewarm or even cold according to your desires.
Enjoy your meal !
For the garnish, let your imagination run wild and especially do it according to what is in your fridge.
For a little more terroir and authenticity, find our recipe for Breton pancakes by clicking here.
See you soon for a new recipe.
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