Before I switched to eating vegan food, and still ate eggs, American puff pancake was one of my – and my children’s – favourite breakfast on the weekends. I have been wanting to convert this recipe for such a long time but never took the time. Well, I finally did it – and you know what? The vegan version tastes better…it’s soft on the inside and the edges are so crispy. The different tastes just melt together and it’s really hard to stop eating. The recipe is for 2 persons but you could easily eat it all yourself. Try and see what you think!
American Puff Pancake
- 2 TBS Organic Love Coconut Oil
- 1 dl frozen cranberries
- ½ tsp potato flour
- 1 tsp cinnamon, ground
- 5 TBS Kick-Ass Chia Seeds, ground
- 10 TBS filtered water
- 2 ½ dl almond milk (or any other nut/seed milk)
- 1 ½ dl Soft-Ground Almond Flour
- 1 tsp rose hip powder
- 1 tsp vanilla powder
- 2 TBS yacon syrup
Turn on the oven at 200 degrees. Put the coconut oil in a pie dish and put it in the oven until the oil has melted; then take it out. Carefully mix the cranberries with potato flour and cinnamon and set aside. Quickly mix the ground chia seeds with the water in a food processor to prevent lumps from forming. Pour in the almond milk, almond flour, rose hip powder and vanilla powder. Mix everything together until you have a batter that is not hard but not too watery either. Put the batter in the pie dish and even it out. Then evenly spread out the cranberries over the batter. Lastly, pour the syrup over the cranberries as evenly as you can. Bake the pancake in the oven for about 25-30 minutes. Enjoy it while it’s still warm!