Vegan Pancakes

Ingredients: 125g of flour 2 tbsp. l Sahara 1 tsp. baking powder Salt to taste 150 ml of soy or almond milk ¼ tsp vanilla extract 4 tsp. cooking oil for frying

1. Mix flour, sugar, baking powder and salt. Add milk and vanilla extract. Stir with a whisk until smooth. 2. Preheat pan. Add 2 teaspoons of oil and grease them with a frying pan. 3. After the pan has heated up, pour a small ladle (about two dessert spoons) of dough onto one side of the pan and smooth with a spoon up to 10 cm in diameter. Make the second pancake in the same way.

4. Cook for about a minute or until the bubbles appear on the surface and the edges are dry and slightly shiny. Quickly and gently turn the pancake over and fry on the other side for another minute. Or until golden brown. If you turn the pancake too late, it will be flat, not lush. You can always flip over again if it seems to you that the first side is not sufficiently roasted.

5. Put on a plate. Keep warm in a single layer so that they do not lose their pomp. You can put them on a baking sheet and put them on the bottom layer of the oven while others are cooking. 6. Serve with maple syrup, chocolate sauce or fresh berries. Whipped coconut cream will also work well for them, but they should be well cooled before whipping.