This one is a winner with all of us! Mollie's friend, Cora, is Austrian and raves about these pancakes so she gave us the recipe and we adapted it to our vegan, pretty much gluten free diet. It adapted beautifully and now we have a new holiday tradition! The original recipe uses eggs, wheat flour and butter. Our adapted recipe is below:2 cups oat milk (soy milk would work fine)
1 1/2 cups spelt flour
Ener-G Egg Replacer for 3 eggs
pinch salt
coconut oil
Mix milk, egg replacer and salt together, then slowly add flour. Put several teaspoons of oil in pan, melt, and spoon enough batter in to cover pan. The pancake is a thin pancake that has to be cooked on both sides until golden brown. They have to be turned carefully - we used 2 spatulas to turn them over so they didn't break. Inside the pancake we wrapped raspberry sauce with some vegan whipped cream and a little maple syrup. What a delightful mixture of flavors and such a lovely new holiday tradition! Oh yum, yum - I don't think we can wait for another holiday to make these!
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