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Hazelnut pancakes with mango & quark cream

Details


  • preparation time: 20 minutes
  • vegan
  • quick preparation
by
Stina Spiegelberg
Hazelnut pancakes with mango & quark cream
Hazelnut pancakes with mango & quark cream

Method


For the pancake batter, mix flour and baking soda in a mixing bowl.

Add 4 tbsp of maple syrup, 350ml oat drink and 2 tbsp of hazelnut oil and stir with a whisk to a smooth dough. The dough becomes really elastic if you let it rest for one hour in the refrigerator.

2 tbsp of maple syrup and the vanilla puddingpowder stir smoothly in 50 ml of oat drink.

Boil the remaining 400 ml of oat drink, then stir in the pudding powder mixture. Let it thicken briefly, then remove from the heat.

Let it cool with stirring and add the curd. Refine with 2 tbsp hazelnut oil. Chop the roasted hazelnuts.

Bake the pancakes in a tsp of oil from both sides in golden yellow and serve with the curd cream, mangostrips and roasted hazelnuts.

Ingredients


  • 200 g spelt flour
  • 1,5 tsp baking soda
  • 6 tbsp Rapunzel maple syrup grade A
  • 800 ml oat drink
  • 4 tbsp Rapunzel hazelnut nut oil native
  • 1 pck. Rapunzel vanilla pudding powder
  • 300 g sojaquark
  • Some oil to bake
  • 1 handful of Rapunzel hazelnuts roasted
  • 2 pieces of mango slices
  • Rapunzel Products


    1001570 Hazelnut oil virgin, project
    1400025 Maple syrup grade A
    1420390 Vanilla pudding powder
    200230 Hazelnuts roasted project
    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de
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    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de