- preparation time: 20 minutes
- quick preparation
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.