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Saturday, 27 October 2018

Starbucks inspired Vegan Toffee Nut Pancakes recipe

Vegan, gluten-free, wheat-free, quick & easy.

There's nothing better than waking up to a stack of light & fluffy pancakes, especially when they've been inspired by the new Starbucks Toffee Nut Latte!

These pancakes are spiced with nutmeg and cinnamon, a generous drizzle of toffee sauce, mixed nuts, vegan cream, and homemade 3 ingredient cookies.
Did I mention..they're gluten-free too- YAY!


Pancakes are quick & easy to make, are filling, full of flavour and are absolutely delicious!
They're 'flipping' amazing (I couldn't resist making this pancake pun).
I make pancakes at least once a week for breakfast and this recipe has been my go-to recently, perfect for Fall/Autumn time.
It creates a smooth batter and very fluffy pancakes, just how they should be!

Preparation- 5 minutes
Cooking time- 3-5 minutes  
Makes- Around 8-10 pancakes
Level- Easy

...
Ingredients
-250g of plain flour (I use gluten-free)
-1 & 1/2 tablespoons of baking powder
-1 teaspoon of ground nutmeg
-1 teaspoon of ground cinnamon
-2 tablespoons of golden caster sugar 
-1/4 teaspoon of salt
-300ml dairy-free milk (I use unsweetened Almond milk)
-3 tablespoons of oil (I use light olive oil)

To serve
-Vegan cream (I use Schlagfix Schlagcreme)
-Mixed nuts
-Ground nutmeg
...

Step 1- Add the flour, baking powder, ground nutmeg, ground cinnamon, sugar and salt into a bowl and mix.

Step 2- Pour in the dairy-free milk and oil and combine until smooth.
Set aside for 5 minutes.

Step 3- Heat a tablespoon of oil in a frying pan.

Step 4- Spoon the batter into the pan, about 2 tablespoons at a time.
Allow the edges of the pancake to turn golden then flip.

Step 5- Once both sides are golden in colour, serve.

I served my pancakes with a swirl of vegan cream, a drizzle of toffee sauce, mixed nuts, and homemade 3 ingredient cookie stars (optional).

Best enjoyed fresh, and warm.

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Holly Jade
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1 comment

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