Gluten Free Vegan Elderflower Pancakes
These Gluten Free Vegan Elderflower Pancakes are perfect for any Mother's Day Brunch or any other weekend treat.
Servings 4 - 6 people
- 2/3 cup maple syrup
- 1/3 cup elderflower presse
- Edible flowers
Mix together the flour, baking powder, salt, and spices.
Add in the almond milk, maple, melted vegan butter and the elderflower presse. Allow the mixture to sit for 5 min.
Add a tablespoon of the vegan butter to a nonstick skillet over medium heat. Add in 1/4 cup circles of batter and top with a few fresh berries. Cook until bubbling around the edges, then flip and cook on the other side. Continue with the remaining pancake batter and keep the cooked pancakes warm in the oven at 200 F until ready to serve.
Meanwhile, combine the maple syrup and elderflower presse in a small saucepot to make the syrup. Simmer over low heat for 5 minutes until bubbling and thick.
To serve, top the pancakes with fresh berries, syrup and edible flowers. Enjoy!
Calories: 446kcal | Carbohydrates: 81g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 273mg | Potassium: 692mg | Fiber: 5g | Sugar: 43g | Vitamin A: 400IU | Calcium: 450mg | Iron: 2.1mg