For 4 persons
4 tbsp. La Vida Vegan chocolate spread
100 g blueberries
250 g flour
240 dl almond milk
17 g coconut blossom sugar
1 tsp. baking powder
1 tsp. vanilla extract
1 tsp. apple cider vinegar
Margarine
Pinch of salt
Mix the flour, coconut blossom sugar, baking powder and salt into a bowl. Pour the almond milk, vanilla extract and apple cider vinegar and mix until it becomes a even, homogenous batter. Heat a skillet on a medium high fire and melt half a tablespoon of margarine. Bake three pancakes at the same time using one tablespoon full of batter. Twist the pancakes with care and once the batter on top starts to solidify and bake both sides golden brown and delicious. Repeat until the you used all of the batter and serve with La Vida Vegan chocolate spread and blueberries.
