Starting the day with a delicious and nutritious breakfast is always a good idea - even more so when it's easy to prepare and made with natural ingredients. These egg-free chia pancakes are light, fluffy and perfect for those looking for a healthy, gluten-free and 100 per cent plant-based option. The finishing touch is CERELLIN Raspberry, our organic and crunchy topping, made only with natural ingredients, gluten-free and without refined sugars. The combination with yoghurt and blueberries adds freshness and makes this breakfast as beautiful as it is tasty.
(6 pancakes)
150 ml vegetable soya drink
88g oatmeal
1 teaspoon of yeast
1 teaspoon chia seeds
1 teaspoon maple syrup
topping: CERELLIN Raspberry + blueberries + natural yoghurt + drizzle of maple syrup
Place the flour, yeast, chia seeds, vegetable drink and maple syrup in a bowl. Mix until the dough is uniform. Leave to stand for 1-2 minutes, as the dough will thicken a little.
Grease a frying pan with a drizzle of olive oil and blot the excess with kitchen paper. Heat the pan and pour in small amounts of batter, the size you want the pancakes to be. Let them start to peel away from the edges and turn them over. Repeat the process until all the batter is used up.
Place a few pancakes on a plate, along with some blueberry yoghurt and CERELLIN Raspberry. Pour a drizzle of maple syrup on top and enjoy! Enjoy!
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