Day 2: Start making an extraordinary breakfast

Vegan pannenkoeken met Almond Start

Crazy long week?

Taking time to cook helps to reduce stress and makes you more mindful. So why not start in the morning? After a busy or stressful week, take extra time to prepare yourself a delicious breakfast.

Our recommendation?

Pancakes are always a good idea!

These vegan pancakes with Almond Start topping and maple syrup will make you feel sweet and strong. Make extra for your loved ones, or simply enjoy this stack of happiness all. by. yourself.

Bonus tip:
Put your phone away when you eat, and you’ll enjoy your food much more.

Taking time to cook helps to reduce stress and makes you more mindful. So why not start in the morning? After a busy or stressful week, take extra time to prepare yourself a delicious breakfast.

Our recommendation? Pancakes are always a good idea!

These vegan pancakes with Almond Start topping and maple syrup will make you feel sweet and strong. Make extra for your loved ones, or simply enjoy this stack of happiness all. by. yourself.

Bonus tip: Put your phone away when you eat, and you’ll enjoy your food much more.

Ingredients (serves 2)

Ingredients Pancakes (serves 2):

- 100 g rolled oats
- 3 tbsp extra virgin coconut oil, melted
- 75 g spelt flour
- 1½ tbsp coconut sugar
- 1½ tbsp baking powder
- 350 ml almond milk
- pinch of salt
- 1½ tsp baking soda*
- 1½ tsp apple cider vinegar
Extra: food processor

Ingredients Topping:

- 200 ml Abbot Kinney’s Almond Start
- 1 banana, sliced
- 2 tbsp almond flakes, roasted
- handful blueberries
- maple syrup, to taste
- fresh mint (optional)

Instructions

Duration: 50 min
(prep time 20 min - cooking time 30 min)

  1. Grind the rolled oats in the food processor. Put a saucepan on the stove and melt the coconut oil.
  2. Put a frying pan on low heat to preheat.
  3. Take a big bowl, add and stir well together: the grinded oats, spelt flour, coconut sugar, baking powder, almond milk, coconut oil and a pinch of salt.
  4. Now scoop the baking soda on top of the mixture in the bowl, followed by the apple cider vinegar. YAY... it’s going to bubble: that’s what is supposed to happen though! :-) Stir again to mix everything well.
  5. Melt some coconut oil in the frying pan and scoop in some batter for two small pancakes. You might need to put the heat a bit higher: somewhere between low and medium heat. Turn the pancakes if golden brown on one side and bake for around one minute on the other side. Keep on going until you are out of batter.
  6. Dress some Abbot Kinney’s Almond Start on a nice plate with a spoon and stack the pancakes. Put the sliced banana on top and follow with the almond flakes and the blueberries. Add maple syrup to taste and garnish with some mint leaves.

* Make sure the baking soda is fresh and not older than a month, otherwise the batter might not bubble and your pancakes will not be fluffy.

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Plant-based dairy is a no brainer. It is more sustainable, animal friendly and healthy than dairy produced by animals. But most important it can be mind-blowing delicious. Try one of our favourite recipes.

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